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.
VEGETABLES-AND-DIP PITA POCKET
Children can enjoy the fun combination in these pita pocket sandwiches. Each bite delivers the crunch of vegetables and the creaminess of dip. Sweet pickles add a little excitement to each bite. You can swap the standard pairing of carrots and celery for other crunchy vegetables you enjoy raw, like fennel, cucumber or peppers.
Provided by Genevieve Ko
Categories sandwiches, appetizer, main course
Time 10m
Yield 1 pita sandwich
Number Of Ingredients 9
Steps:
- Toast the pita just until warm and pliable.
- In a medium bowl, toss the celery and carrots with the olive oil and 1/4 teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley.
- Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 28 grams, Fiber 14 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 1584 milligrams, Sugar 43 grams
FRESH VEGGIE POCKETS
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 434 calories, Fat 23g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.
VEGGIE STACK PITA POCKETS
Steps:
- 1. Puree chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor until smooth, about 5 minutes. Pour in olive oil, with motor running, and process until velvety. Season with pepper, to taste.
- 2. Spoon a scant tablespoon bean spread into toasted pitas. (Store remaining bean dip covered and refrigerated for another use.) Add avocado and cucumber slices, or other vegetables choice and season, to taste, with salt and pepper. Serve wrapped in parchment or butcher paper.
Nutrition Facts : Calories 216 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 49 milligrams, Sodium 405 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 7 grams, Sugar 1 grams
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.
More about "vegetables and dip pita pocket food"
ROASTED VEGGIE PITAS WITH AVOCADO DIP RECIPE - PINCH OF …
From pinchofyum.com
EASY 10-MINUTE VEGGIE GREEK PITA SANDWICHES - FORK IN …
From forkinthekitchen.com
ROASTED VEGGIE & HUMMUS PITA POCKETS - EATINGWELL
From eatingwell.com
MINI STUFFED PITAS | CANADIAN GOODNESS - DAIRY FARMERS OF …
From dairyfarmersofcanada.ca
GRILLED VEGETABLE PITAS - EATINGWELL
From eatingwell.com
10 BEST PITA POCKETS VEGETARIAN RECIPES | YUMMLY
From yummly.com
RECIPE: MEDITERRANEAN VEGGIE PITA SANDWICH | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
LEAN CUISINE GARDEN VEGETABLE DIP WITH PITA BREAD - FOOD.COM
From food.com
MEDITERRANEAN PITA POCKETS RECIPE + VIDEO - A SIDE OF SWEET
From asideofsweet.com
VEGETABLES-AND-DIP PITA POCKET RECIPE - PINTEREST
From pinterest.com
30 HEALTHY PITA RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
VEGETABLES-AND-DIP PITA POCKET RECIPE | RECIPE | PITA POCKET …
From pinterest.com
15 AMAZING DIPS THAT PAIR WITH PITA CHIP | TASTE OF HOME
PITA POCKETS WITH ROASTED VEGGIES AND HUMMUS RECIPES
From recipehomemade.com
27 EASY RECIPES WITH PITA BREAD - TOP PITA RECIPES - TOP TEEN …
From topteenrecipes.com
VEGETABLES-AND-DIP PITA POCKET - INSPICED.CO
From inspiced.co
VEGETABLES-AND-DIP PITA POCKET RECIPE - NYT COOKING
From cooking.nytimes.cf
VEGETABLES WITH PEPITA DIP | WILLIAMS SONOMA
From williams-sonoma.com
CAULIFLOWER RECIPES FOR EVERY MOOD - THE NEW YORK TIMES
From nytimes.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