Cucumber Pita Wedges Recipes

CHICKEN CUCUMBER PITAS

I wanted a good recipe for pitas. Seeing the large stack of garden-fresh cucumbers on my counter, I decided to improvise and create my own filling. It was a huge hit. -Sheena Wellard, Nampa, Idaho

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Chicken Cucumber Pitas image

Steps:

In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.

Nutrition Facts : Calories 445 calories, Fat 22g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 747mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

Ingredients

2 cups cubed cooked chicken breast
1 large cucumber, quartered, seeded and sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, seeded and chopped
1 small sweet red pepper, chopped
1/2 cup cubed cheddar cheese
1/4 cup chopped red onion
DRESSING:
1/2 cup ranch salad dressing
1/4 cup mayonnaise
1 tablespoon Italian salad dressing
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 pita pocket halves

CUCUMBER PITA WEDGES

I first tasted these delicious snacks at a friend's houses. Of the finger foods she served, this platter was the first to empty.-Grace Yaskovic, Lake Hiawatha, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 dozen.

Number Of Ingredients 5

Cucumber Pita Wedges image

Steps:

In a small bowl, beat cream cheese and salad dressing mix until combined. , Split pita breads in half, forming two circles. Spread cream cheese mixture over pita circles; cut each into six wedges. Top with cucumbers; sprinkle with lemon-pepper.

Nutrition Facts :

Ingredients

1 package (8 ounces) cream cheese, softened
2 tablespoons Italian salad dressing mix
4 whole pita breads
1 to 2 medium cucumbers, peeled and cut into 1/8-inch slices
Lemon-pepper seasoning

CUCUMBER PITA WEDGES

Make and share this Cucumber Pita Wedges recipe from Food.com.

Provided by agasdf

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Cucumber Pita Wedges image

Steps:

In a mixing bowl, beat cream cheese and salad dressing mix until combined.
Split pita breads in half, forming two circles.
Spread cream cheese mixture over pita circles; cut each into six wedges.
Top with cucumbers.
Sprinkle with lemon-pepper.

Nutrition Facts : Calories 374.2, Fat 20.6, SaturatedFat 12.6, Cholesterol 62.4, Sodium 490.9, Carbohydrate 37.7, Fiber 1.7, Sugar 2.1, Protein 10.2

Ingredients

1 (8 ounce) package cream cheese, softened
2 tablespoons Italian salad dressing mix
4 whole pita breads
1 -2 medium cucumber, peeled and cut into 1/8 inch slices
to taste lemon-pepper seasoning

DILL HUMMUS AND TOASTED PITA WEDGES

Provided by Sunny Anderson

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Dill Hummus and Toasted Pita Wedges image

Steps:

Special Equipment: Food processor
Preheat oven to 375 degrees F. In a food processor add 1 can of beans, yogurt, olive oil, lemon juice, dill, cumin, and paprika. Pulse until smooth. Add the second can of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper. Cut each pita into 6 wedges and place on a baking sheet. Brush lightly with olive oil, sprinkle with salt and bake for 5 minutes or until crisp. Serve with hummus garnished with dill and paprika.

Ingredients

2 (16-ounce) cans garbanzo beans, drained
1/4 cup plain yogurt
1/4 cup olive oil, plus extra for pita
1/4 cup lemon juice
2 tablespoons freshly chopped dill leaves, plus extra for garnish
1 teaspoon ground cumin
2 teaspoons hot paprika, plus extra for garnish
Salt and freshly ground black pepper
6 pita pockets

CUCUMBER PITA SNACK

Provided by My Food and Family

Categories Recipes

Time 15m

Number Of Ingredients 4

Cucumber Pita Snack image

Steps:

In a bowl, mix the cream cheese and dry ranch dressing mix.
Spread mixture over the pita circles (not too thick).
Place a slice of cucumber on each circle. Enjoy!!!!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

1 pkg (8 oz.) cream cheese, softened
1 pkg ranch dry dressing mix
1 pkg small pita circles
2 medium cucumbers, sliced coin size

FETA, CUCUMBER AND SPINACH PITA SANDWICHES

Categories Sandwich Cheese Dairy Garlic Vegetable Bake Vegetarian Kid-Friendly Dinner Lunch Feta Cucumber Spinach Spring Summer Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 12

Feta, Cucumber and Spinach Pita Sandwiches image

Steps:

Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in large bowl. Stir in spinach and feta cheese. Season to taste with salt and pepper. Let stand while preparing pita bread.
Preheat oven to 350°F. Wrap pita breads in foil. Place in oven until heated through, about 10 minutes. Fill pita halves with cucumber mixture. Spoon some of yogurt dressing into each pita half. Serve, passing remaining yogurt dressing separately.

Ingredients

1 cup plain nonfat yogurt
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1 cup coarsely chopped English hothouse cucumber
1/4 cup chopped drained oil-packed sun-dried tomatoes
2 tablespoons chopped green onion
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 6-ounce package baby spinach
2/3 cup crumbled feta cheese (about 3 ounces)
4 pita breads, cut crosswise in half

TOMATO, CUCUMBER, AND PITA SALAD

Categories Salad Tomato Vegetable Bake Ramadan Summer Gourmet

Yield Makes 16 servings

Number Of Ingredients 19

Tomato, Cucumber, and Pita Salad image

Steps:

Marinate olives:
Stir together all olive ingredients in an airtight container and marinate olives, chilled, at least 8 hours. Bring to room temperature before using.
Make pita toasts:
Preheat oven to 350°F.
Brush rough sides of pita halves with oil and sprinkle with za'atar. Cut each round into 8 wedges, then halve each wedge diagonally. Arrange triangles, oiled sides up, on 2 baking sheets and bake in batches in middle of oven until crisp and pale golden, about 10 minutes. Cool on a rack.
Assemble salad:
Add lemon juice to marinated olives, then close container and shake vigorously. Divide olive mixture between 2 large salad bowls. Divide romaine, cucumber, tomatoes, feta, and pita toasts between bowls, then sprinkle with za'atar and toss.

Ingredients

For marinated olives
1 cup Kalamata or other brine-cured black olives (5 oz), halved lengthwise and pitted
3/4 cup extra-virgin olive oil
2 teaspoons minced garlic
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
2 (2- by 1/2-inch) strips fresh lemon zest, thinly sliced crosswise
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon coarse salt
For pita toasts
4 (6-inch) pita loaves with pockets, split horizontally
1/4 cup olive oil
2 tablespoons za'atar
For salad
3 tablespoons fresh lemon juice
4 hearts of romaine (1 1/2 lb), cut into 2-inch pieces
1 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and thinly sliced crosswise
1 pt grape or cherry tomatoes, halved
3/4 lb feta, coarsely crumbled (2 1/2 cups)
3 tablespoons za'atar

PITA CRISPS WITH CUCUMBER DIP

Tempt kids with this twist on chips and dip: The pita wedges are baked, and yogurt and cucumbers make up the dip.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 1 cup dip and 64 crisps

Number Of Ingredients 11

Pita Crisps with Cucumber Dip image

Steps:

Preheat oven to 375 degrees. Wrap cucumber pieces in a clean kitchen towel; gently squeeze to remove excess moisture. Set aside.
Stir together yogurt, dill, mint, and salt. Fold in cucumber. Refrigerate in an airtight container until ready to serve, up to 2 days.
Split each pita horizontally. Cut each round into 4 wedges. Toss wedges with oil, garlic, cayenne, salt, and pepper in a large bowl.
Arrange pita wedges in a single layer on 2 rimmed baking sheets lined with parchment paper. Bake until crisp and golden, 8 to 10 minutes. Let cool completely. Crisps can be stored in an airtight container up to 3 days. Serve with dip.

Ingredients

1 English cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
1/2 cup plain yogurt
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh mint
Pinch of salt
8 pita rounds, (each 5 inches in diameter)
2 tablespoons olive oil
1 garlic clove, minced
Pinch of cayenne pepper
Pinch of salt
Pinch of freshly ground pepper

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