Pita Parcels Food

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VEGGIE-STACK PITA POCKETS



Veggie-Stack Pita Pockets image

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

1 (15-ounce) can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more for seasoning
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
10 to 12 whole-wheat pita minis (3 inches), lightly toasted

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.

PITA PARCELS



Pita Parcels image

Chicken nuggets wrapped in pita pockets with lettuce, mayonnaise and corn relish - then delivered to hungry mouths! This recipe is a great idea if you've got people coming over for dinner and you haven't prepared anything; you can whip this up in no time. Chicken nuggets with relish and seasonings wrapped in pocket breads!

Provided by amber anderson

Categories     Chicken Sandwiches

Time 15m

Yield 2

Number Of Ingredients 5

2 oval pita breads
2 tablespoons mayonnaise
2 tablespoons corn relish
3 leaves lettuce, chopped
10 frozen chicken nuggets, thawed

Steps:

  • Preheat oven to Grill/Broil.
  • Carefully split open pita pockets. Place pitas on serving plates. Spread mayonnaise, then corn relish on inside of pitas. Fill each pocket with lettuce and set aside.
  • Grill/broil chicken nuggets in preheated oven for 2 to 3 minutes each side, or until cooked through and juices run clear.
  • Put chicken nuggets in pita pockets and serve hot.

Nutrition Facts : Calories 537.1 calories, Carbohydrate 51.1 g, Cholesterol 60 mg, Fat 27.6 g, Fiber 2.1 g, Protein 21.1 g, SaturatedFat 6.7 g, Sodium 888.6 mg, Sugar 3.1 g

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