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These crunchy cranberry chick'n pita pockets are perfect for a quick and easy meal that you can make ahead and take with you on the go. The filling is a combination of mouthwatering flavors and textures, like meaty soy curls, tart cranberry sauce, chewy dried cranberries, and crunchy walnuts. Stuff this filling in a pita pocket, wrap it up in a tortilla, put it on a salad ... Any way you choose to eat this, it will be delicious.

Crunchy Cranberry Chick’n Pita Pockets [Vegan]

$2.99
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Ingredients You Need for Crunchy Cranberry Chick’n Pita Pockets [Vegan]

  • 1 handful of dried soy curls
  • 1/3 can cranberry sauce (plus a little extra)
  • 1/4 cup dried cran/cherry mix
  • A scant 1/4 cup chopped walnuts
  • 4 slices of bread, 2 pockets or 2 wraps
  • Chopped lettuce
  • 3-4 Tablespoons vegan ranch dressing

How to Prepare Crunchy Cranberry Chick’n Pita Pockets [Vegan]

  1. Place the soy curls in a bowl of warm water to soak. After 10 minutes, drain and squeeze out all remaining liquid.
  2. Add to a bowl with 1/2 the cranberry sauce, the dried cran/cherry mix and walnuts. Schmear the bread with cranberry sauce, then add lettuce and stuff with the soy curl/cranberry mixture. Top with the ranch dressing and remaining cranberry sauce.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Barbara Musick: Blogger, That Was Vegan?

See My Recipes

A passionate defender of animal welfare, Barbara lives in Colorado with her husband, 3 rescue dogs and a rescue kitty. Raising awareness about animal cruelty and being permanently covered in pet fur doesn’t leave much free time, but what little she has is used to create vegan recipes and meals that will make even the most hardcore omnivore drool. Read more at That Was Vegan? and follow Barbara on Twitter @thatwasvegan.

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