Veggie Pita Pocket Recipes
PITA POCKETS WITH GRILLED VEGGIES
Provided by Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Brush bell peppers, pineapple and zucchini slices with olive oil. Grill pieces on each side until tender. Cool slightly; cut into chunks.
- Combine all ingredients in salad kit except Summer Vinaigrette, in large bowl. Add bell peppers, pineapple, zucchini and feta cheese, toss well. Toss with vinaigrette. Spoon salad mixture into pita breads halves.
VEGGIE-STACK PITA POCKETS
Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
- Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
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
MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
VEGGIE-PACKED PITA POCKET
This Healthy Living pita pocket for two is packed with veggies, olives, and a creamy blend of Neufchatel and dressing.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 2 servings.
Number Of Ingredients 7
Steps:
- Combine carrots, olives and dressing.
- Spread insides of pitas with Neufchatel.
- Fill with lettuce, peppers and carrot mixture.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 9 g
FRESH VEGGIE POCKETS
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.
Nutrition Facts : Calories 434 calories, Fat 23g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.
VEGGIE PITA POCKET
Stuffed with Pepper Jack cheese, tomatoes, cucumbers and red onions, this Veggie Pita Pocket packs a lot of deliciousness in every bite.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Fill pita bread with cheese, tomato, cucumber and onion.
- Drizzle with dressing.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 500 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 2 g, Protein 9 g
VEGGIE-PACKED PITA POCKET
Make and share this Veggie-Packed Pita Pocket recipe from Food.com.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 10m
Yield 2 pita sandwiches, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine carrots, olives and dressing.
- Spread inside of pitas with Neufchatel.
- Fill with lettuce, peppers and carrot mixture.
- KITCHEN TIPS:.
- VEGGIE CHICKEN PITA POCKET:.
- Add 1/2 cup shredded cooked chicken to each filled pita pocket.
- MAKE AHEAD:.
- Sandwiches can be made ahead of time. Wrap tightly in plastic wrap. Refrigerate up to 24 hours before serving.
Nutrition Facts : Calories 221.7, Fat 2, SaturatedFat 0.3, Sodium 434.5, Carbohydrate 44.1, Fiber 4.9, Sugar 6.4, Protein 7
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