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.
VEGETABLE STUFFED PITAS
Discovered Veggy Pita for lunch box, just keep dressing separate. Nice change from regular salad. Add some sliced black olives.
Provided by Derf2440
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in a medium bowl, add 2 tablespoons oregano, tossing gently.
- Set aside.
- Combine remaining 1 tablespoon oregano, low fat yogurt and pepper, stir well.
- Spread inside of each pita half with 2 tablespoons yogurt mixture.
- Spoon 1 cup veggie mixture into each bread pocket.
- Serve immediately.
Nutrition Facts : Calories 153.2, Fat 4.2, SaturatedFat 2.4, Cholesterol 12.9, Sodium 339, Carbohydrate 23.4, Fiber 3.5, Sugar 4.4, Protein 7.6
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.
CHICKEN-VEGETABLE STUFFED PITAS
Number Of Ingredients 13
Steps:
- In a medium bowl, gently toss chicken, tomato, green pepper, celery, green onions and green chilies set aside.In a small bowl, mix oil, vinegar, salt and pepper. Pour over chicken mixture. Toss gently until evenly coated. If making ahead, cover and chill up to 2 hours. Serve at room temperature. Drain before using.To serve, cut pita pockets in half. Spread inside of pitas with butter or margarine. Wrap in foil. Bake in a preheated 350° oven for 10 minutes.To assemble pitas, fill each half with about 1/3 cup of the filling. Top with sprouts if desired.
Nutrition Facts : Nutritional Facts Serves
GREEK SALAD PITAS
Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. -Alexis W. Worchesky-Lasek, West Friendship , Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.
Nutrition Facts :
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