Eggwhite Veggies And Pita Pockets Recipes

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.

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.

FRESH VEGGIE POCKETS

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.

VEGETABLES-AND-DIP PITA POCKET

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.

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.

VEGGIE-PACKED PITA POCKET

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.

VEGGIE PITA POCKETS

Steps:

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

EGGWHITE VEGGIES AND PITA POCKETS

Steps:

• Step 1.
• Heat oil in non-stick pan. Add mushroom, asparagus, garlic and salt. Cover and cook for 5 mins or until they are tender.
• Step 2.
• Stir occasionally. Add egg whites and cook without stirring until edges and bottom are set. Once it is set, scrambled it continuously.
• Step 3.
• Divide the egg mixture and add in the pita pocket. Drizzle oil on a non-stick pan and heat the pita bread from both side.