Vegetable Stuffed Pitas Food

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-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.

VEGETABLE STUFFED PITAS

Steps:

• Combine first 5 ingredients in a medium bowl, add 2 tablespoons oregano, tossing gently.
• Set aside.
• Combine remaining 1 tablespoon oregano, low fat yogurt and pepper, stir well.
• Spread inside of each pita half with 2 tablespoons yogurt mixture.
• Spoon 1 cup veggie mixture into each bread pocket.
• Serve immediately.