VEGGIE CHICKEN PITAS
These delicious pita pockets are literally stuffed with veggies, chicken and cheese. They make for great on-the-go dinners. (But bring a napkin!) -Bill Parkis, Wilmington, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.
Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 574mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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.
GRILLED TOFU AND VEGETABLE PITA POCKETS
Categories Sandwich Vegetable Vegetarian Lunch Feta Mint Tofu Bell Pepper Summer Bon Appétit
Yield Makes 2 Servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium heat). Whisk dressing and mint in small bowl to blend. Arrange tofu, bell peppers and green onions on small platter; brush with some of dressing mixture.
- Wrap pita bread in foil; place at edge of grill to warm through. Grill vegetables and tofu until lightly charred and heated through, occasionally turning and brushing with some dressing mixture, about 8 minutes for vegetables and 5 minutes for tofu.
- Cut tofu and peppers into 1/4-inch pieces. Fill each pita half with 1/4 of tofu and peppers. Top each with 2 green onions and 1/4 of feta cheese. Drizzle with any remaining dressing mixture and serve.
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.
FLANK STEAK AND GRILLED VEGGIE PITA
Steps:
- Combine the garlic, coriander, cayenne, lime and pinch of salt with enough olive oil to make a loose paste. Coat the flank steak, cover with plastic wrap and let marinate up to 2 hours at room temperature or overnight in the refrigerator.
- Preheat the grill.
- Grill the peppers on all sides until they are BLACK! Remove them from the grill and place them in a bowl covered with plastic wrap. Let them sit for 15 to 20 minutes, remove the plastic and let the peppers cool. Remove all of the black char, stems and seeds. Cut the peppers into 1/2-inch strips and reserve.
- Remove the steak from the marinade. Place on preheated grill and cook to desired doneness, about 6 to 7 minutes on each side for medium-rare. Remove from the grill to a cutting board and let rest for 10 to 15 minutes before slicing.
- While the steak is grilling, toss the zucchini and onions with olive oil and salt. Grill the zucchini and onions on both sides until they are charred and soft, about 4 to 5 minutes on each side. Remove from the grill and reserve.
- To assemble the sandwich:
- Slice the flank steak very thin on the bias, make very wide, very thin slices. Cut on a severe angle.
- In a large bowl, toss the arugula with the Parmigiano and the peppers and dress generously with balsamic, olive oil and salt. Cut 1 edge off the pita and carefully open it. Lay the arugula, Parmigiano and pepper mixture in the pita, followed by the steak and a layer of zucchini and onions. Close the pita and give a little press to secure. Repeat with remaining pitas. Serve right away or wrap in aluminum foil to take with you for lunch. Oh baby...what a pita!
More about "pita pockets with grilled veggies food"
GRILLED VEGETABLE PITAS - EATINGWELL
From eatingwell.com
Servings 2Total Time 30 minsAuthor Eatingwell Test KitchenCalories 202 per serving
- If present, remove and discard mushroom stem. If desired, remove mushroom gills. In a small bowl, combine balsamic vinegar, olive oil, salt, and pepper. Gently brush half of the oil mixture over mushroom and sweet pepper.
- Place mushroom and pepper on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until the vegetables are lightly charred and tender, turning frequently.
- Meanwhile, in a medium bowl, combine the remaining oil mixture and the tomato; toss gently to coat. Cut grilled mushroom and pepper into bite-size strips. Add mushroom and pepper strips to tomato mixture; toss gently to combine.
- Open pita halves to create pockets. Line pita pockets with spinach and basil. Fill pita pockets with grilled vegetable mixture. Sprinkle with cheese. Serve immediately.
GRILLED FLANK STEAK PITA WRAPS - BELLE OF THE KITCHEN
From belleofthekitchen.com
GRILLED CHICKEN SHAWARMA PITA POCKETS - GASTROSENSES
From gastrosenses.com
SHEET PAN GREEK CHICKEN & VEGGIES + PITA POCKETS
From gimmedelicious.com
44 DELICIOUS RECIPES WITH PITA BREAD - TASTE OF HOME
From tasteofhome.com
ROASTED VEGETABLE PITA SANDWICH - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
RECIPE: MEDITERRANEAN VEGGIE PITA SANDWICH | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
GRILLED VEGGIE PITA POCKET — BUSHEL AND A PECK KITCHEN
From bushelandapeckitchen.com
Email [email protected]
GRILLED CHEESE PITA SANDWICH | THE PICKY EATER
From pickyeaterblog.com
GRILLED PITA POCKETS STUFFED WITH A FLAVOR-PACKED VEGETABLE FILLING.
From food52.com
VEGGIE PITA POCKETS - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
GRILLED BEEF AND MARINATED VEGETABLE PITA POCKETS - YUMMLY
From yummly.com
GRILLED CHICKEN PITA POCKETS | MEAL PREP RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
GRILLED GREEK SHRIMP PITAS - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
THE 35 BEST PITA RECIPES - GYPSYPLATE
From gypsyplate.com
POCKET SHAWRAMA-MINI PITA POCKETS STUFFED WITH VEGGIES & JUICY …
From youtube.com
GRILLED CHICKEN PITA POCKETS - ROTI N RICE
From rotinrice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love