Cucumber Pita Wedges Recipes

CUCUMBER PITA WEDGES

Steps:

• In a mixing bowl, beat cream cheese and salad dressing mix until combined.
• Split pita breads in half, forming two circles.
• Spread cream cheese mixture over pita circles; cut each into six wedges.
• Top with cucumbers.
• Sprinkle with lemon-pepper.

PITA CRISPS WITH CUCUMBER DIP

Steps:

• Preheat oven to 375 degrees. Wrap cucumber pieces in a clean kitchen towel; gently squeeze to remove excess moisture. Set aside.
• Stir together yogurt, dill, mint, and salt. Fold in cucumber. Refrigerate in an airtight container until ready to serve, up to 2 days.
• Split each pita horizontally. Cut each round into 4 wedges. Toss wedges with oil, garlic, cayenne, salt, and pepper in a large bowl.
• Arrange pita wedges in a single layer on 2 rimmed baking sheets lined with parchment paper. Bake until crisp and golden, 8 to 10 minutes. Let cool completely. Crisps can be stored in an airtight container up to 3 days. Serve with dip.

CHICKEN CUCUMBER PITAS

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.

CUCUMBER PITA SNACK

Steps:

• In a bowl, mix the cream cheese and dry ranch dressing mix.
• Spread mixture over the pita circles (not too thick).
• Place a slice of cucumber on each circle. Enjoy!!!!