Number of People
1. Cut each pita into eight wedges and separate each wedge into two portions.
2. Stir olive oil with oregano, sea salt and garlic powder. Add pita wedges and gently toss to coat in oil and seasonings.
3. Spread wedges out in the ActiFry pan. Cook for 10 to 12 minutes or until golden and crisp. Cool completely. Divide between lunchbox containers or zip-top bags.
4. Meanwhile, blend yogurt with hummus, lemon juice and salt (if using). Divide between dip containers with a tight fitting lid.
Cooking Tips: • For thicker chips, use 3 pocketless (Greek-style) pitas or naan and increase ActiFry time to 15 minutes or until pitas are browned and crisp • Use your favourite, flavoured hummus instead of plain
BENTO LUNCH - GREEK STYLE: Combine pita wedges and dip with chopped cucumbers, peppers, grape tomatoes, black olives, cubed feta and fruit. For heartier appetites, add cubed cooked chicken or deli meat.