Ingredients
Equipment
Method
- In a frying pan, heat the olive oil over medium heat. Add the ground beef and season with salt and pepper. Cook until browned, about 5–7 minutes.
- While the beef is cooking, steam the broccoli florets until tender but still bright green, about 4 minutes, then set aside.
- Once the beef is cooked, stir in the smoky chili sauce and broccoli. Cook for an additional 3–4 minutes to combine flavors and warm through.
- Meanwhile, lightly toast the wholewheat pitas in a dry frying pan for about 1 minute on each side, just until warm and slightly crispy.
- To assemble, cut each pita in half to create pockets. Stuff each pocket with the beef and broccoli mixture and add diced cucumber.
- Serve immediately with a side salad and a lemon wedge for that extra zesty kick!
Nutrition
Notes
Feel free to swap out the ground beef for ground turkey or a plant-based alternative for a different flavor profile!
Adding in some diced bell peppers can also provide lovely sweetness and texture.
If you want to enjoy leftovers, store the filling in an airtight container in the fridge for up to 3 days and simply reheat before stuffing the pitas.
Adding in some diced bell peppers can also provide lovely sweetness and texture.
If you want to enjoy leftovers, store the filling in an airtight container in the fridge for up to 3 days and simply reheat before stuffing the pitas.