Fresh Veggie Pita Pocket Food

VEGGIE-STACK PITA POCKETS

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.

FRESH VEGGIE POCKETS

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.

THE ULTIMATE VEGETARIAN PITA SANDWICH

Steps:

• In a small bowl, mix together all ingredients for pickled carrots. Set aside for at least 5 minutes.
• In a medium bowl, mix together all ingredients for dill yogurt sauce. Taste and adjust seasoning if necessary.
• Wrap a damp paper towel around the pita bread and microwave until just warmed (about 10 seconds per pita). This will make it more malleable and less likely to break.
• To assemble the sandwiches, layer about 2-3 tablespoons of the hummus, yogurt sauce, and tabbouleh, with some greens, tomato, and carrots, in that order, on each pita. Carefully wrap the pita around the ingredients. If it seems too messy or like it's going to break, wrap it in foil or parchment to keep it together.

PITA POCKETS WITH GRILLED VEGGIES

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.

FRESH VEGGIE PITA POCKET

Steps:

• 1. Toss together first 10 ingredients in a stainless steel bowl and season with salt and pepper, if desired. This will be divided into 6 parts to fill each pita ½.
• 2. Cut three pita pockets in half and open each half. To each pita ½ add in 1 oz of cheese and 2 slices tomatoes. Then fill with marinated mixed vegetables.
• 3. Serve with a fresh fruit salad.

VEGGIE PITA SANDWICH

Steps:

• Melt the shredded cheeses on (not inside) the pita bread in microwave. Do NOT use an oven or broiler, as you want the bread to remain soft.
• Add spinach and lettuce leaves (uncut).
• Add remained sliced veggies, oil and vinegar.
• Fold in half and serve.
• NOTE: Do not add salt, as the cheese adds a sense of saltiness.

ROASTED VEGGIE PITAS

Steps:

• Preheat oven to 450 degrees F. In a large bowl, place zucchini, summer squash, onion, mushrooms, and sweet pepper. Add oil, salt, and black pepper; toss to coat. Spread vegetable mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in the preheated oven for 8 to 10 minutes or until vegetables are tender.
• Divide roasted vegetables among pita bread halves; drizzle with salad dressing. Top with shredded cheese. If desired, place filled pitas on a baking sheet and bake in the 450-degree F oven for 2 to 3 minutes or until cheese melts.

MEDITERRANEAN VEGETABLE PITAS

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.

VEGGIE PITA POCKETS

Steps:

• Combine cucumbers, carrots and dressing.
• Fill pita bread halves evenly with tomatoes, spinach and vegetable mixture.

VEGGIE PITA POCKETS

Steps:

• On a sturdy cutting board, cut the pita pieces in half. Slowly pull each side apart to create a little pocket.
• In each separate pocket, spread 1 tablespoon of hummus and sprinkle 1 tablespoon of feta cheese.
• Fill the rest of the pocket with equal amounts carrot, cucumber, radishes, and sprouts.
• Sprinkle sunflower seeds into the pocket.
• For the sauce, mix the greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper in a medium sized bowl.
• Serve the pitas with the greek yogurt sauce and fresh veggies on the side.