If you can find some gluten-free pita breads, you can basically stuff them with anything you like. Last night I had left over ragu sauce that Adriano had made in the weekend and rather than have pasta again, I made these stuffed pita breads with the sauce, a coleslaw I made up, tomato and cheese. They were great and I even have one leftover for lunch today, which I am looking forward to. If you have no problems with sorbitol, you could add some mashed up avocado with lactose-free yogurt or sour cream like I did. I didn’t add that until after taking them out of the oven so it didn’t get cooked.
Stuffed Pita Breads – low Fodmap and gluten-free
Author: Suzanne Perazzini
Ingredients
- Leftover ragu sauce - see recipe HERE
- Gluten-free pita breads
- ⅓ cabbage, sliced finely
- 1 carrot, grated
- 1 red chill, finely sliced
- ½ stalk of celery, sliced finely
- Mayonnaise (if you buy it, check the ingredients)
- 2 tomatoes
- Cheddar cheese
Method
- Slice open the pita breads and place slices of cheese and tomato inside.
- Heat the ragu sauce and spoon it in using a slotted spoon to drain the liquid.
- Combine the cabbage, carrot, chilli, celery and mayonnaise and mix.
- Spoon the coleslaw mixture into the pita breads.
- Place in an ovenproof dish and heat through to melt the cheese in a moderate oven.
Stuffing pita bread with ragu is a brilliant idea! I’m so going to steal that. 🙂 Thanks!
It’s just another way to use up the leftovers. We always feel virtuous when we do that in an inventive way. LOL.
Which brand of gluten free pitas do you use? Recipe looks wonderful!!!!
Tania
We have a firm here in New Zealand that makes pita breads, tortillas etc that are gluten-free, but I can’t remember their name now. I made that recipe ages ago.