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“I have this often for lunch, specially in the middle of all the rich food filled holidays. It's filling, lite, and very healthy - plus it's super tasty!”
READY IN:
10mins
SERVES:
1
YIELD:
1 Pita
UNITS:
US

Ingredients Nutrition

  • 3 ounces cooked salmon (leftovers work great!)
  • 14 cup celery, diced
  • 13 shallot, minced
  • 1 ounce Laughing Cow light swiss cheese (1 wedge)
  • 1 dash pepper
  • 1 teaspoon chili paste (Sambal Oelek)
  • 1 Greek pita breads

Directions

  1. Separate one globe of shallots into 3rds and mince 1/2- 1 one of them. The rest can be saved for another day. I love my celery so I chop my 1/2 stalk into nice chunky pieces for texture and crunch.
  2. Mix with the Laughing cow spread and then add a bit of water, perhaps 1/2 tsp? to make it a bit more spreadable. Add the Sambal and then add the salmon.
  3. Mix throughly and spread on 1/2 of a Greek style pita. The Greek style looks more like a puffy bread than a pita, it has no pocket, you just fold it over your filling like an omelet.
  4. You can add many other things to the filling, ff cream cheese, pickles, greek olives etc. The variations are endless.
  5. I lined my pita with cooked cabbage once as an experiment and then I put the filling on top of that and folded it over, very yummy!

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