PCT Pitas

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Getting into the backcountry is a perfect way to experience nature, and there’s no reason not to eat delicious natural foods while you’re out there! Southern Yosemite Mountain Guides loves celebrating healthy eats while in the wilderness, and our Backcountry Gourmet is unbeatable. Check out our “Pacific Crest Trail Pita” recipe below, a meal that’s great for short and long backpacking trips alike.

 

 

Pacific Crest Trail Pita

Courtesy of: SYMG General Manager and Senior Guide Colby Brokvist
Recommendations: Any trip, especially longer backpacks

Gear Needs:

  • 2 Ziplocs (for re-hydrating the tabbouleh)
  • Serving bowls
  • Spoons

Ingredients:

  • Dehydrated Tabbouleh
  • Sliced packet olives
  • Balsamic Vinaigrette
  • Feta
  • Pita bread
  • Red grapes

Optional:

  • Dolmas
  • Canned/packet chicken or sardines – you can also pre-cook some chicken to bring!
  • Sun-dried tomatoes
  • Lemon

Directions:

  1. In the morning before leaving (or the night before), double-bag the tabbouleh with a fair amount of water and place it at the top of your pack.
  2. When meal time rolls around, put out all ingredients allowing everyone to make their own Pita Pockets!