Veggie Packed Pita Pocket Food

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

Ingredients

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.

VEGGIE PITA POCKET

Veggie Pita Pocket image

Stuffed with Pepper Jack cheese, tomatoes, cucumbers and red onions, this Veggie Pita Pocket packs a lot of deliciousness in every bite.

Provided by My Food and Family

Categories Recipes

Time 5m

Yield 1 serving

Number Of Ingredients 6

Ingredients

1/2 pita bread
1 slice KRAFT Pepper Jack Cheese, cut in half diagonally
1 slice tomato
3 slices cucumber
1 thin slice red onion
1 Tbsp. KRAFT Lite Ranch Dressing

Steps:

Fill pita bread with cheese, tomato, cucumber and onion.
Drizzle with dressing.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 500 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 2 g, Protein 9 g

VEGGIE PITA POCKETS

Veggie Pita Pockets image

A quick and easy lunch that's healthy and light, Veggie Pita Pockets are simple to make in advance for weeknight lunches on the fly.

Provided by Kellie

Categories Dinner lunch

Time 10m

Number Of Ingredients 15

Ingredients

2 pieces pita bread
4 tablespoons hummus
4 tablespoons feta cheese
½ cup grated carrot
½ cup sliced cucumber
½ cup radishes (thinly sliced)
⅓ cup broccoli sprouts (optional)
2 tablespoons sunflower seeds or pine nuts
1 cup greek yogurt
1 ½- 2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic (minced)
2-3 teaspoons chopped dill
¼ teaspoon salt
⅛ teaspoon pepper

Steps:

On a sturdy cutting board, cut the pita pieces in half. Slowly pull each side apart to create a little pocket.
In each separate pocket, spread 1 tablespoon of hummus and sprinkle 1 tablespoon of feta cheese.
Fill the rest of the pocket with equal amounts carrot, cucumber, radishes, and sprouts.
Sprinkle sunflower seeds into the pocket.
For the sauce, mix the greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper in a medium sized bowl.
Serve the pitas with the greek yogurt sauce and fresh veggies on the side.

Nutrition Facts : Calories 441 kcal, Carbohydrate 47 g, Protein 23 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 35 mg, Sodium 1147 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 10 g, ServingSize 1 serving

VEGGIE STACK PITA POCKETS

Veggie Stack Pita Pockets image

Provided by Food Network Kitchen

Categories main-dish

Time 13m

Number Of Ingredients 10

Ingredients

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 and freshly ground black pepper
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
12 whole-wheat pita minis (3 inches), lightly toasted

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

PITA POCKETS WITH GRILLED VEGGIES

Pita Pockets with Grilled Veggies image

Provided by Food Network

Time 20m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 small green, red or yellow bell peppers, cut into 2-inch strips
2 slices fresh or canned DOLE® Pineapple
1 medium zucchini, cut into 1/2-inch thick slices
Olive oil to brush
1 pkg. DOLE® All Natural Endless Summer Kit
1/3 cup crumbled feta cheese
8 pita pockets (about 7-inches), cut in half

Steps:

Brush bell peppers, pineapple and zucchini slices with olive oil. Grill pieces on each side until tender. Cool slightly; cut into chunks.
Combine all ingredients in salad kit except Summer Vinaigrette, in large bowl. Add bell peppers, pineapple, zucchini and feta cheese, toss well. Toss with vinaigrette. Spoon salad mixture into pita breads halves.

VEGETABLES-AND-DIP PITA POCKET

Vegetables-and-Dip Pita Pocket image

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

Ingredients

1 pita, cut in half
1/2 cup thinly sliced celery (from 1 large stalk)
1/2 cup thinly sliced carrots (from 1 peeled carrot)
1 tablespoon extra-virgin olive oil
Kosher salt
6 tablespoons tahini-coriander white bean hummus (see recipe)
4 tablespoons labneh or plain Greek yogurt
8 slices bread and butter pickle
4 tablespoons parsley leaves (from about 2 sprigs)

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

Fresh Veggie Pockets image

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

Ingredients

1 carton (8 ounces) spreadable cream cheese
1/4 cup sunflower kernels
1 teaspoon seasoned salt or salt-free seasoning blend
4 whole wheat pita breads (6 inches), halved
1 medium tomato, thinly sliced
1 medium cucumber, thinly sliced
1 cup sliced fresh mushrooms
1 ripe avocado, peeled and sliced

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 PITA POCKETS

Veggie Pita Pockets image

Fill these Veggie Pita Pockets with cucumbers, carrots, tomato slices and spinach leaves for meatless sandwiches. Top with reduced fat ranch dressing and Veggie Pita Pockets are ready to go.

Provided by My Food and Family

Categories Home

Time 15m

Yield Makes 8 servings, 1 filled pita halves each.

Number Of Ingredients 6

Ingredients

1 cup chopped cucumbers
1 cup chopped carrots
1/2 cup KRAFT Lite Ranch Dressing
4 pita breads, cut in half
2 small tomatoes, sliced
8 spinach leaves

Steps:

Combine cucumbers, carrots and dressing.
Fill pita bread halves evenly with tomatoes, spinach and vegetable mixture.

Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 4.4496 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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