Red White And Blue Pita Pockets Recipes

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RED, WHITE AND BLUE PITA POCKETS FOR TWO



Red, White and Blue Pita Pockets for Two image

Completely packed with delicious fillings, these pockets get their patriotic name from red peppers, white sour cream and tangy blue cheese. But don't wait for the Fourth of July to serve them; they're fantastic any night of the year! Charlene Chambers - Ormond Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 tablespoon red wine vinegar
2 teaspoons olive oil
1 garlic clove, minced
1/2 pound beef top sirloin steak, thinly sliced
1/4 cup fat-free sour cream
2 tablespoons crumbled blue cheese
2 whole wheat pita pocket halves
1 cup torn red leaf lettuce
1/4 cup roasted sweet red peppers, drained and cut into strips
2 tablespoons sliced red onion

Steps:

  • In a large resealable plastic bag, combine the vinegar, oil and garlic; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a small bowl, combine sour cream and blue cheese; set aside. Drain and discard marinade., In a large nonstick skillet or wok coated with cooking spray, stir-fry beef for 2-3 minutes or until no longer pink. Line pita halves with lettuce, red peppers and onion; fill each with 1/3 cup beef. Serve with sour cream mixture.

Nutrition Facts :

MEDITERRANEAN PITA POCKETS



Mediterranean Pita Pockets image

Provided by Sandra Lee

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

1 (8-ounce) container plain yogurt
2 tablespoons chopped fresh parsley leaves
1 tablespoon hot sauce
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
4 pita pockets
8 slices leftover beef brisket from Grilled Beef Brisket with Tangy Mop Sauce recipe
1 cup leftover Pickled Cucumber Salad from recipe

Steps:

  • In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
  • Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.

BREAKFAST PITA POCKETS



Breakfast Pita Pockets image

A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!

Provided by SJKANG

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 5

2 slices bacon
2 links pork sausage
2 slices Canadian-style bacon
3 eggs, beaten
1 pita bread, cut in half

Steps:

  • Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
  • Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
  • Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g

PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY



Pita Pizza Pockets 4 Ways Recipe by Tasty image

These pizza pita pockets come together in a flash - great for a weeknight dinner or when you need a quick snack. Choose your favorite fillings from the options below, or experiment with your own combos!

Provided by Chris Salicrup

Categories     Lunch

Time 35m

Yield 8 servings

Number Of Ingredients 20

1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
12 slices pepperoni
1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
¼ cup pineapple, chunks
¼ cup canadian bacon, diced
1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
¼ cup button mushroom, sliced
¼ cup green bell pepper, diced
2 tablespoons black olive, sliced
1 large pita
¼ cup barbecue sauce
½ cup shredded mozzarella cheese
¼ cup chicken, grilled. diced
2 tablespoons jalapeño, pickled

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
  • Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
  • Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
  • Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
  • Bake the pita pizzas for 10 minutes, until the cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 228 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 14 grams, Sugar 5 grams

BEEFY RED, WHITE & BLUE PITA POCKETS



BEEFY RED, WHITE & BLUE PITA POCKETS image

Yield 2 to 4 people

Number Of Ingredients 10

4 tbs. olive oil
2 tbs. red wine vinegar
2 cloves fresh garlic, minced
1 lb sirloin steak about 1 and 1/2" thick
1 c high quality blue cheese, crumbled (the "blue")
1/2 c sour cream (the "White")
2 large pita bread rounds, in plastic bag for travel.
Red tipped lettuce, shredded and placed in a plastic bag for travel to game.
1 large roasted red pepper in oil, drained and sliced in strips (the "Red") and stored in a plastic container for travel to game.
1/2 red onion thinly sliced, halved and separated, placed in a plastic bag or container for travel to game.

Steps:

  • At home, mix olive oil, vinegar and garlic in a plastic bag, add steak and marinate in refrigerator 1 hour or more before traveling to game. Transfer all ingredients to a cooler to travel to game site. Just before grilling, remove steak from marinade and grill on medium heat to desired doneness. Remove and rest 5 minutes then slice beef. Halve the pita bread rounds and open to form a pocket in each. Heat on the grill one minute. Fill each pocket with 1/4 of the beef, add lettuce, red pepper strips and onion. Top with the blue cheese sauce. Serves 2 to 4

GREEK PITA POCKETS



Greek Pita Pockets image

Make and share this Greek Pita Pockets recipe from Food.com.

Provided by in OH

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/3 cup plain yogurt
1/3 cup sour cream (can partially replace with more yogurt)
1 (4 ounce) package crumbled feta cheese with dried basil and tomato
1 dash black pepper
1 2/3 cups diced cucumbers
1 1/3 cups seeded chopped tomatoes (romas have few seeds to start with)
1/4 cup chopped olive
3 tablespoons chopped red onions
3 tablespoons hummus
12 small pita pockets, halves
1/4 cup chopped fresh basil
3/4 cup gyros meat (optional)
1 1/2 cups fresh salad greens (not iceberg lettuce)
2 tablespoons olive oil

Steps:

  • Combine first four ingredients until well mixed.
  • stir in cucumbers, tomatoes, olives, and onion.
  • brush pita pockets and toast until warm in toaster oven.
  • generously spread pita pockets with hummus.
  • fill with basil, greens, meat and yogurt mixture.

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