Polish Pockets Pitas 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.

POLISH POCKETS - PITAS

Steps:

• Saute slices of kielbasa (I use Hillshire Farms) with onion and green pepper in butter.
• Add drained sauerkraut. Heat through.
• Add sour cream mixed with dijon style mustard.
• Serve in pita pockets.

TOASTER PITTA POCKETS

Steps:

• Pop the pitta into the toaster for 30 secs- 1 min, until just puffed but not crisp. Meanwhile, mix together the cheeses.
• Slice an opening at one end of the pitta and use a teaspoon or a knife to spread the cheese mixture in. Push in some of your favourite fillings, gently squash the pitta closed between your hands, then put back in the toaster - cut-side up. Toast for 1-2 mins until golden and crisp.