Not too long ago, I asked you guys to share your favorite recipe using Toufayan products. You guys had some amazing recipes and ideas. I have already made a couple of the recipes and loved them!
It’s no wonder you guys had great recipe ideas. The folks at Toufayan offer fresh, convenient options for breakfast, lunch and dinner. With more than 100 varieties of baked goods from their North American bakeries, you’ll always have exactly what you need for all your favorite recipes. I know you all have probably seen many of their products in the bakery section at Publix. We see sales often so it’s easy to stock up. The hard part is picking which ones to choose…there’s the flatbreads, pitas, Smart Pockets, Smart Bagels just to name a few.
To help us save even more, there is a great coupon exclusively for I Heart Publix readers! Click below to print your coupon –
While I can’t say I have tried all 100 products, I’ve definitely tried a bunch. All have been at hit at my house, the products are delicious and make meal prep a breeze. I know some of you will be very happy as they also offer options for folks with special dietary needs. They have healthy choices like Smart Bagels and Low Carb Wraps. Plus, they have gluten free options as well. There are fresh breads for every occasion.
Here are just a few of the recipes that I love to make using Toufayan products –
- Chicken Gyros
- BBQ Pork Pitas With Carolina Slaw
- Smoked Salmon Dip
- Smart Bagel Egg In A Hole
- Asian Chicken Salad Wrap
Now it’s your turn to share!
The folks at Toufayan have offered to give another I Heart Publix reader a $100 Publix gift card just for sharing an easy recipe using Toufayan products. To enter just share your recipe in the comments below. Once again, I will have some buddies help me by choosing their favorite recipes from all the entries. I will post the finalists and the readers will vote to determine the winner.
Be sure to grab your coupon and head into Publix to grab your favorite products. Then just get creative.
Your simple recipe could earn you a $100 gift card! I will choose the finalists on 7/7 so you have plenty of time to share your recipe. I will give you a couple of reminders over the next week or so.
If you feel the urge, you can send me your recipe pictures. Just email them to me at contactiheartpublix @ gmail.com (remove spaces).
This post and giveaway are brought to you by Toufayan.
Easy peasy pita pizzas! Take two Toufayan pitas and put them on a baking sheet covered with parchment paper (or a Silpat/silicone baking sheet). Set oven to 350. Here’s what I always put on mine – some sliced tomato, some spinach, a spritz of olive oil, some sliced mushrooms, some onions, and then a layer of mozzarella cheese. Sometimes I add garlic powder too. Bake for 10 minutes. Turn. Bake for 10 more minutes (watching carefully – oven times/temps vary of course!). Eat! Om nom nom. 🙂
Is this the same Pita bread that’s currently BOGO at Publix. If it is looks like a freebie, if I’m right.
We love making sandwiches of any kind with the pitas! Especially love grilled chicken, hummus, lettuce and tomato warmed up in the pita. Yum!!
We love making the Toufayan pita breads and actually I just made them last night I bought 1 package of the Tyson ready cooked unseasoned chicken cut in to strips then I took 1- onion sliced in to rings, 1-Green bell Pepper, 1- Red pepper 1- fajita seasoning envelope, shredded cheese,Guacamole,and sour cream.
Make the chicken as you would for tacos only use Fajita seasoning once cooked and seasoned add your veggies saute til slightly tender not to over cooked heat up your Toufayan pita bread for 10 seconds in the micro wave cut about three inches from the side of the pita open it up stuff your fajita meat and veggies in it topped with sour cream and guacamole and serve. It is a wonderful quick easy way from not frying shell and taking a lighter approach on your hips then fried shells. My husband loves these and so do I
Oh and don’t forget the cheese!! mmmmm yummy
Mix 2 Tbsp mayo
1 tsp ground ginger
2 tsp soy sauce
Dash black pepper
Add 1 can (10 oz) chicken breast, drained
1 cup grapes, halved
We sometimes add slivered almonds, a couple of spoonsful.
Mix well, serve on Toufayan pitas or as a wrap.
This mix tastes even better the next day.
DIY Breakfast Burritos
1 egg or 2 egg whites per person
Salt, pepper, and/or other seasons (we use Adobo)
Variety of toppings such as (if you find them pre-made, even better!):
– Sautéed peppers or onions
– Diced tomatoes
– Shredded cheese
– Bacon bits
– Diced sausage
– Cubed ham
– Sour cream
Pre-heat a non-stick sauté pan medium heat. Scramble eggs in a bowl. Spray the pan with the cooking spray and then add the eggs. Season to taste, while slowly moving the eggs around the pan until solid.
Set up your dining room table as a buffet line. Everyone goes down the line creating their own burritos.
For added crunch, place wrapped burritos in the pan and press until seared on each side (2-3 minutes).
Just made these for my daughter’s 1st birthday party! They were deeeelicious!
Easy Pita Chips
12 Toufayan pitas
2/3 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
2 teaspoon dried herbs provence
Preheat oven to 400 degrees F.
Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
In a small bowl, combine the oil, pepper, garlic salt, and herbs provence. Brush each triangle with oil mixture.
Bake in the preheated oven for about 4 minutes, or until lightly browned and crispy. Turn chips over, and repeat.
Remove from oven and sprinkle with extra garlic salt if desired! Serve as is, or with hummus!
I love fresh chicken salad on the spinach wraps!
All you do is line the wrap with some fresh romaine lettuce, and whip up your favorite type of chicken salad (I like the chicken to be diced with mayonnaise only and some salt/pepper), then place a big spoonful of chicken salad on the lettuce. You can even add some sliced tomatoes or alfalfa sprouts to make it even more yummy! Very easy and healthy. The spinach wraps add a great twist, since they have such a great flavor all in themselves.
The pitas also taste wonderful with some romaine lettuce, hummus, tomato, cucumber and alfalfa sprouts! I call it “The Veggie Surprise”. Not really, but it’s also very yummy!!!
I love making a Mediterranean veggie wrap with romaine lettuce, red onion, olives, tomatoes, cucumber, feta cheese and homemade greek dressing- YUM!!!!!
I make pizzas by topping with cheese and veggies and popping in the broiler
1 cup whipped cream cheese
2 tablespoons packed brown sugar
1/4 cup raisins
1/4 cup chopped walnuts
1/4 teaspoon ground cinnamon
Combine in a mixing bowl until well blended.
Garnish with a cinnamon stick and serve with Toufayan Cinnamon & Sugar Pita chips..
Great for sandwiches wit ham & cheese
My grand daughter loves banana’s and peanut butter . I made her a banana smore ! Warm the wrap , lightly brush with honey, spread peanut butter evenly , slice banana’s , add few marshmallows and sprinkle with mini chocolate chips . Roll up and I wrap mine in foil. Heat for about 5-7 minutes . Drizzle with a lil more honey !! YUMMY !!!
Chocolate chip calzone
They are a little to sweet for the hubby but I love them.
1/4 cup White chocolate chips
1/4 cup Chocolate chips
1/2 cup Melted hot fudge
4- Toufayan pita breads Original plain.
1 Can whipped cream
Cut a end off of the pita big enough so you can stuff the calzone with the chocolate and white chocolate chips. Put the pita in the oven long enough to heat and melt the chocolate partially . Remove from oven drizzle Hot fudge and top with whipped cream garnish or Ice cream great desert but very rich.
We make this super easy recipe about 2-3 times a week… and healthy (great weight watcher points).
1 – Whole Wheat Toufayan pita bread
1-2 tblspn tomato sauce
1 oz fat free shredded mozzarella
Topping of your choice including turkey pepperoni, veggies, meatball, etc.
Oregano, parmesan cheese to taste
Sauce on pita bread.
Top with half cheese
Add additional toppings
top with rest of cheese
Sprinkle with oregano and parmesan cheese to taste
Cook in 500 degree oven for 8 min until sides are crisp.
Cut in quarters and enjoy
BBQ chicken pizza
use BBQ sauce instead of tomato sauce
Add chicken and red onion
Instead of grilled chicken or ground meat, switch it up and do some grilled veggies as your base. Zucchini, squash, onion, and corn are all great grilled, but you could improvise with what you have on hand.
Throw your grilled veggies on a Toufayan wrap of choice, and add beans (black or pinto are good), and all your favorites: cheese, salsa, sour cream, guacamole, cilantro, a squeeze of lime juice, or whatever else sounds good!
Ingredients; Toufayan lavash
cheddar cheese spread
publix cream cheese/Philadelphia
american cheese white and yellow
Borshead/Publix brand tavern ham (or any of your choice)
Mix cheddar chz spread and cream chz , spread it on lavash
put the ham on it, then the american cheese,
roll it and cut (one inch )
good for kids party and they will love it, have two boys so proven…….
I LOVE Toufayan products, we use them very regularly! Here’s my favorite recipe using their pita bread! 🙂
We cook white navy beans with minced garlic, salt, pepper, and greek seasoning and mash them up when they’re warmed through.
Then we cook bacon until it’s super crisp. Put it in a dish to the side, and in the bacon pan, you saute diced onions and kale with salt, pepper, and greek seasoning as well. When that’s done, you spread the bean mixture on the pita bread, and then you put the onion and kale mixture on top of the beans, and we put mozzarella cheese on top! And to top EVERYTHING off, we spinkle the bacon on it and then bake it at 450 degrees for about ten minutes.
When it’s done, we eat ours with banana peppers, but that’s a personal preference. 😉 I hope you guys enjoy this! It’s a house favorite here for sure.
Completely forgot to add that we use A LOT of EVOO with the white bean mixture, so that it’s a paste. 🙂
My kids love a pita topped with PB and banana, we call it breakfast pizza!
My son loves pizza. So, i would use the pita bread to make him a pizza. something new and different.
I use them for a Greek chicken salad pocket. I stuff it with grilled chicken that was marinated in Greek dressing. I toss the following with Greek dressing: shredded lettuce, diced tomatoes, grated cucumber, and LOTS of Feta cheese then add to the pocket!! YUMMY and LIGHT!
My kids are into healthy and delicious meals
So I make Greek Salad with Grilled Chicken Wraps with Toufayan wraps
red wine vinegar
romaine lettuce- shredded
pitted kalamata olives
chicken breast tenders
cucumber, peeled and cubed
extra-virgin olive oil
Grill chicken with olive oil, salt and pepper
In bowl, toss romaine with all reamining ingredients and olive oil, red wine vinegar, salt and pepper.
Lay out wrap, add chicken and salad mixture. Roll up and enjoy.
Fresh and delicious summer meal
Sweet & Spicy ToufayanTuna Pita Sandwiches (My husband loves this recipe)
2 packages sweat & spicy tuna.
i/2 red bell pepper-diced
1/4 red onion-diced
4 green jalepeno olives-diced
2 chopped pickled pepperoncini peppers
2 tablespoons Rice Vinegar
2 tablespoons spicy mustard
2 tablesppons mayo
1 small chopped tomato
Mix all ingredients together. Add a dash of salt and pepper but that is optional. Chill for about 30 minutes. When ready to serve spoon into Toufayan Pita Bread and enjoy for a nice quick meal.
We do these as breakfast pockets all the time. Simply stuff with cheese eggs and bacon. You can even add a slice of cheese on top if you’d like and broil for a few minutes. Yum!
Buffalo Chicken Gyros (makes 2 gyros)
*You will need: 1 tbsp plain Greek yogurt; 1 tbsp mayonnaise; pinch of white sugar; pinch of garlic powder; pinch of salt; pinch of pepper; 1 tbsp butter; 1/4 cup original hot sauce; 1/2 tsp brown sugar; 1 tsp apple cider vinegar; 1 cup shredded chicken; 2 tbsp minced red onion; 2 tbsp minced celery; 2 Toufayan flatbreads
*Stir together 1 tablespoon of plain Greek yogurt, 1 tablespoon of mayonnaise, and a pinch each of white sugar, garlic powder, salt, and pepper. Set aside.
*Melt 1 tablespoon of butter in a small saucepan over medium-low heat. Once melted, add 1/4 cup of Frank’s original hot sauce, 1/2 teaspoon of brown sugar, and 1 teaspoon of apple cider vinegar. Stir until combined. Then, add 1 cup shredded chicken (from chicken breast or canned chicken), 2 tablespoons of minced red onion, and 2 tablespoons of minced celery. Toss chicken, onion, and celery in buffalo sauce until it is coated. Remove from heat.
*Grill or warm the flatbread. Spread the yogurt sauce over the top of the flatbread and then top with the buffalo chicken mixture. Fold the flatbread and serve warm. Repeat for each of the 2 flatbreads.
1 pack of whole wheat Toufayan wraps (any flavor works well)
1.5 cup of roasted red pepper hummus
12 oz of sliced deli turkey
8 oz of spinach
8 oz tomato
And any other ingredients that you like!
1) Spread hummus 1/4 cup of hummus on each tortilla.
2) Cover the bottom 2/3 of the tortilla with the turkey.
3) Cover whole tortilla with spinach and tomatoes.
4) Roll tightly using hummus to bind the edges of the wrap together so it will stay together.
5) Refrigerate and cut thinly for lunches, parties, or a simple snack!!
Make Chicken Salad wraps all the time
I like to make wraps! Here’s one that’s pretty healthy and tastes great!
Toufayan wheat wraps
Beyond Meat Meatless grilled chicken
Tomato Basil Feta Cheese
Balsamic Vinegarette Dressing
Warm the Toufayan wrap slightly
Spread Hummus on the wrap
Add a layer of baby spinach
Add Finely sliced Red onion
add layer of finely sliced roma tomato
Sprinkle on crumbled feta cheese
Add Sauteed Beyond Meat Meatless Chicken
Drizzle with a balsamic vinegarette dressing
Roll it up, cut down the center, and enjoy!
I like to make sandwiches with my leftovers to help use up the ingredients.
Here is my recipe for an Open-Face Pot Roast Pita
Left over Beef Pot Roast
1 onion, sliced
1 red pepper, sliced
Left over mashed potatoes
Left over gravy
1 tablespoon worcestershire sauce
salt and pepper
Spinach Leaves, rinsed and dried (optional)
Warm the pot roast in the oven (or microwave) until heated through. Then shred the beef using 2 forks.
Sautee the sliced onion and red pepper using a little butter. Halfway through cooking, add 1 tablespoon of worcestershire sauce to veggies and a pinch of salt and pepper. Continue cooking until the veggies are tender. Remove from heat.
Heat the mashed potatoes and gravy in the microwave (or stove top) until heated through. Tip: When reheating the mashed potatoes, add a little bit of milk to them to bring them back to live and make them creamy again.
Put the onions, red pepper, and shredded beef into a large bowl. Pour heated gravy over the mixture, just until moist.
Take a pita and spread a THIN layer of mashed potatoes inside of the pita.
Then, place a few leaves of fresh spinach inside the pita (if you would like).
Finally, using tongs, fill the pita with the beef / veggie mix.
Serve immediately and enjoy!
CUBAN FLATS RECIPE
1. 8 oz Easy Cuban Pork (recipe below)
Or 8 oz Publix brand sliced roast pork (ask for it at deli counter)
2. 8 oz Publix sweet deli ham (often bogo!)
3. 20 Dill pickle chips
4. 8 slices Publix brand Swiss cheese
6. Cooking spray
7. 8 Toufayan flat bread slices
1. Spread mayo on one side of each flat bread.
2. Assemble the sandwiches by layering 1 flat bread with 2 oz sweet ham, 2 oz pulled pork, and an even layer of pickles. Cover with a slice of cheese and top with another flat bread slice. Repeat this step until you have 4 sandwiches.
3. In a heavy skillet in medium heat toast the sandwich on both sides until bread is crisp and cheese is melted. Remember to coat the skillet with cooking spray!
4. Serve with black bean soup or beans and rice.
NOTE: This recipe makes 4 large sandwiches that reheat well. PERFECT for sharing or saving for lunch the next day!
EASY CUBAN PORK RECIPE
1. 2-3 lb trimmed bone in pork butt
2. 1 tablespoon cumin
3. 3 cloves garlic
4. 1/2 tablespoon onion powder
5. 3 teaspoons dried oregano
6. 1 teaspoon red pepper powder (optional)
7. 1/2 cup olive oil
8. Juice of one lime
8. Salt & pepper to taste.
1. Combine all the spices with the oil and lime juice.
2 Rub the spice mixture onto the pork. Make sure you get in all the nooks and crannies!
3. Cook on low in slow cooker for 6-8 hours. Or, until pork shreds easily with fork.
4. Set 1 cup of pork to the side for Cuban Flats.
5. Freeze the rest of the pork for future Cuban Flats.
Blazin’ Buffalo Chicken Toufayan Quesadilla
Makes 1 Quesadilla
1 Classic Plain Toufayan Wrap
3 slices of Boars Head Blazing Buffalo Chicken (chopped) *Can be ordered at the Publix Deli
1/2 cup Shredded Mexican Cheese
Additional ingredients – green onion, sliced mushrooms, olives, tomatoes, peppers, etc. (optional)
Ranch dressing and/or Blue Cheese dressing, for serving (optional)
Guacamole, for serving (optional)
Salsa, for serving (optional)
Sour cream, for serving (optional)
~Pre-heat pan using medium to high heat and spray with non-stick cooking spray. *Just enough to coat the bottom of the pan ensures a crispy tortilla with golden-brown spots. You don’t want it to be soggy.
~Lay one wrap in the pan.
~Sprinkle shredded cheese all over the wrap.
~Arrange the chopped Blazin’ Buffalo Chicken over just half of the wrap. *Spreading the chicken over half of the wrap makes the quesadilla easier to fold.
~Add additional ingredients, if desired.
~Cook over medium to high heat.*Watch for the cheese to melt. Once the cheese starts to melt, lift a corner of the wrap and check the underside. Golden-brown spots mean it is ready.
~Using a spatula, fold the quesadilla in half.
~Transfer the quesadilla to a cutting board or plate and slice into wedges.
*Serve with Ranch dressing and/or Blue Cheese dressing and top with guacamole, salsa, and sour cream, if desired.
Cheese and tomato flatbread pizza:
toufayan whole wheat flat bread
fresh mozzerealla cheese, sliced
Pesto or tomato sauce
fresh basil leaves, sliced – optional
2 plum tomatoes, sliced
spread flatbread pesto or tomato sauce.
top with cheese and tomatoes
sprinkle with basil
bake at 350 for 15 min until warm. Broil under the broiler for 5 min for a crisp top.
I love making a Breakfast wrap with the Toufayan Wraps
Here is what you need:
2 scrambled eggs (I like mine scrambled light)
1/4 cup shredded cheddar cheese
2 slices of Cooked bacon, chopped or 1/2 cup ground (cooked) turkey sausage
4 toasted tater tots (used like hash browns)
1/4 cup salsa (optional)
Combine first three ingredients, scramble and put in wrap, all in a single row.
add the tater tots.
You can even add a shot of hot sauce to make it spicy! (optional)
Fold both sides of the wrap inward, then roll it up into a wrap.
Great breakfast idea for the on the go kids!
The only thing left to do is eat and enjoy!
The family loves them!
My recipe is for Hole in the Pita. First you cut a shape into the top half of the pita. You take one to two eggs add your favorite toppings and salt and pepper to taste. Pour the ingredients the pita and bake until the egg sets. Be sure to place the cut out portion of the pita up so that the egg does not run out. You can cut it half to serve two.
(Pinwheel pita surprise) Get 6 pitas make slits like a windmill so they will puff open when fried. Place in the deep fryer and let fry till puffed open but not burned. In a bowl mix 4 ounces of peanut butter and 4 ounces of cream cheese, 4 ounces of drained crushed pineapple. Put mixture in the slits of the pita and place into preheated 450 degree oven and cook for 2 minutes. let cool and sprinkle with powered sugar. Enjoy makes 6 servings and don’t count the calories. Goes great with ice cream or berries and cream.
Sounds good I will have to give it a try.
This one is a winner for the summer treat glad I found it.
Scrambled Eggs with Spinach and Tomatoes
4 large eggs
Salt and pepper
2 teaspoon olive oil
1/2 cup spinach
1/2 cup cherry tomatoes (halved)
2 toasted pita halves
4 whole-wheat pita breads (each 7 1/2 inches)
1 yellow bell pepper, seeds and membranes removed, cut into 1/8-inch-thick strips
3 ounces mozzarella cheese, grated
For the PIZZA Tomato Sauce
1/4 teaspoon olive oil
1 small yellow onion, peeled and chopped into 1/4-inch dice
2 cloves garlic, peeled and minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red-pepper flakes
1 bay leaf
One half 28-ounce can whole peeled tomatoes, roughly chopped