DILL SALMON PITA POCKETS
A very nice change of pace to the usual plain sandwich. Revised after being reveiwed to make it that much better! A reviewer said it was "too fishy"? I mean...it is salmon......next it'll be that a chicken recipe is "too poultry".
Provided by Topher
Categories Lunch/Snacks
Time 14m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine cucumber, pepper, onion, celery, and salmon.
- In another bowl, blend yogurt, mayonnaise, lemon juice, parsley, dill, and coriander.
- Stir dressing into salmon mixture.
- Serve in pita pockets or like a regular sandwich with lettuce leaves.
Nutrition Facts : Calories 435.6, Fat 13.8, SaturatedFat 2.9, Cholesterol 96.1, Sodium 910.8, Carbohydrate 46.4, Fiber 2.7, Sugar 6.8, Protein 32.2
CHICKPEA SHAWARMA PITAS WITH HUMMUS-DILL DRESSING
Covered in spices and roasted to crispy perfection, chickpeas are a natural swap in these Mediterranean-inspired shawarma pitas. For a "cook once, eat twice" approach, transform any leftovers into a chickpea shawarma salad: Layer the vegetables with roasted chickpeas and top it with dollops of hummus-dill dressing.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 pita sandwiches, 3/4 cup hummus dressing
Number Of Ingredients 17
Steps:
- For the chickpeas: Preheat the oven to 425 degrees F. Combine the chickpeas, olive oil, cumin, coriander, paprika, cayenne pepper, cinnamon and a pinch each of salt and pepper in a large bowl. Toss to coat.
- Spread on a rimmed baking sheet and roast until browned and slightly crispy, 25 to 30 minutes.
- Wrap the pitas in foil and place in the oven for the last 2 minutes of cooking to warm.
- For the hummus-dill dressing: Meanwhile, whisk together the hummus, lemon juice, dill and garlic. Thin with water, if needed, for desired consistency.
- For serving: Divide the cucumber, lettuce, tomato and red onion among the pitas and top with chickpeas. Drizzle with hummus dressing, wrap pitas around the filling and serve.
Nutrition Facts : Calories 342, Fat 7.4 grams, SaturatedFat 0.6 grams, Cholesterol 0 milligrams, Sodium 561 milligrams, Carbohydrate 62 grams, Fiber 8.2 grams, Protein 13.4 grams, Sugar 3 grams
DILL HUMMUS AND TOASTED PITA WEDGES
Provided by Sunny Anderson
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
SALMON SALAD PITA POCKETS
Make and share this Salmon Salad Pita Pockets recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In bowl, stir together, salmon, mayonnaise, sour cream, dill, lemon juice and pepper Cut each pita in half and open to form pocket, line with 1 lettuce leaf and stuff with in a quarter of the salmon mixture, cucumber and sprouts, if using.
GRILLED SALMON GREEK PITAS
Tuck grilled salmon, lettuce, and onion inside a pita, and pair with a yogurt dip for a refreshing summertime lunch.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 34m
Yield 6
Number Of Ingredients 13
Steps:
- Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.
- Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
- Stack flatbreads; wrap tightly in heavy duty aluminum foil.
- Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
- Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.
- Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.
- Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 33.7 g, Cholesterol 50 mg, Fat 13.7 g, Fiber 2.9 g, Protein 21.9 g, SaturatedFat 3.3 g, Sodium 430.2 mg, Sugar 2.3 g
VEGETABLES-AND-DIP PITA POCKET
Children can enjoy the fun combination in these pita pocket sandwiches. Each bite delivers the crunch of vegetables and the creaminess of dip. Sweet pickles add a little excitement to each bite. You can swap the standard pairing of carrots and celery for other crunchy vegetables you enjoy raw, like fennel, cucumber or peppers.
Provided by Genevieve Ko
Categories sandwiches, appetizer, main course
Time 10m
Yield 1 pita sandwich
Number Of Ingredients 9
Steps:
- Toast the pita just until warm and pliable.
- In a medium bowl, toss the celery and carrots with the olive oil and 1/4 teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley.
- Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 28 grams, Fiber 14 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 1584 milligrams, Sugar 43 grams
SALMON SALAD PITAS
From Bloomington, Indiana, Cheryl Bainbridge promises, "Stuffed in whole wheat pitas, these salmon sandwiches make a healthy lunch. My husband and sons love them as leftovers."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place 2 in. of water in a large skillet; bring to a boil. Reduce heat; carefully add salmon. Poach, uncovered, for 6-12 minutes or until fish is firm and flakes easily with a fork. Remove salmon with a slotted spatula. Cool., In a large bowl, combine the celery, cucumber, sour cream, mayonnaise and seasonings. Flake the salmon; stir into salad mixture. Cover and refrigerate for at least 1 hour. Serve in lettuce-lined pita breads.
Nutrition Facts : Calories 331 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 522mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
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