Veggie Pita Pockets Food

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.

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.

MEDITERRANEAN VEGETABLE PITAS

Mediterranean Vegetable Pitas image

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

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons grated lemon zest
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper, optional
1 large tomato, chopped
1 cup chopped seeded cucumber
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups torn romaine
8 whole wheat pita pocket halves
1/2 cup crumbled feta cheese

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.

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

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 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

VEGGIE-PACKED PITA POCKET

Veggie-Packed Pita Pocket image

Make and share this Veggie-Packed Pita Pocket recipe from Food.com.

Provided by ElizabethKnicely

Categories Lunch/Snacks

Time 10m

Yield 2 pita sandwiches, 2 serving(s)

Number Of Ingredients 7

Ingredients

2 carrots, shredded
2 tablespoons sliced black olives
2 tablespoons kraft tuscan house italian salad dressing and marinade
2 whole wheat pita breads, cut in half
2 tablespoons neufchatel cheese, softened
2 lettuce leaves, torn in half
1 red pepper, cut into 8 rings

Steps:

Combine carrots, olives and dressing.
Spread inside of pitas with Neufchatel.
Fill with lettuce, peppers and carrot mixture.
KITCHEN TIPS:.
VEGGIE CHICKEN PITA POCKET:.
Add 1/2 cup shredded cooked chicken to each filled pita pocket.
MAKE AHEAD:.
Sandwiches can be made ahead of time. Wrap tightly in plastic wrap. Refrigerate up to 24 hours before serving.

Nutrition Facts : Calories 221.7, Fat 2, SaturatedFat 0.3, Sodium 434.5, Carbohydrate 44.1, Fiber 4.9, Sugar 6.4, Protein 7

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

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