|This recipe is from the cookbook Quick-Fix Vegan by Robin Robertson.|
Recipe: see page 118 of Quick-Fix Vegan.
I think a key to this recipe is to use fresh pita bread. I've used pita that was from a bag that was opened 3 days previous, and it split when I went to fold it. I also tried steaming a pita for a little bit to make it more pliable and that made the bread rubbery. So, I think fresh is the way to go.
Ingredients: seitan (Trader Joe's Beef-less Strips used here), tomato, lettuce, red onion, pita bread, red wine vinegar, lemon juice, black pepper, olive oil, rosemary, oregano, salt, vegan yogurt (Whole Soy & Co. Plain Yogurt used here), cucumber, garlic, fresh dill, salt and pepper.