When I bought this pita bread, I had a bright idea for a new hummus. Then life happened. And I forgot to soak chickpeas. Which means my hummus will have to wait for another day. But in the meanwhile, I have pita in my fridge. And I have a dinner to cook.
I also have some peppers and baby corn lying around, which reminds me of my favorite sandwich roll filling. From there, it's a simple matter of putting the two together for "Baby Corn and Peppers in Pita"
To make the filling, roast one red bell pepper (see tips for roasting here). Peel and cut into strips. Halve 10-12 babycorns and cut into matchsticks. Heat a tbsp of olive oil and saute babycorn over low heat until it softens. Add peppers and saute for a minute. Next, I added 3 tbsp of red chilli sauce, but you can add your favorite pasta sauce or whatever tomato based bottle of sauce you find in your fridge. Let cook for 2-3 minutes until the filling is almost dry. I didn't need to add any salt or pepper, but go by your tastebuds.
Toast the pita bread. Halve, line with lettuce leaves and fill with the sauteed babycorn/peppers.