Fresh Veggie Pockets Recipes

VEGGIE PITA POCKETS

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.

VEGGIE BURGER POCKETS

Steps:

• Place the eggs in a small saucepan and cover with water by about 1 inch. Bring to a high simmer over medium-high heat and cook for 1 minute. Cover, remove from the heat and let sit 12 minutes. Drain the eggs and rinse under cold water, then peel and thinly slice. Meanwhile, cook the veggie burgers as the label directs. Whisk the yogurt, garlic, paprika, 2 tablespoons water, and salt to taste in a small bowl. In a large bowl, toss the arugula, roasted red peppers, cucumber, olive oil, mint, feta, and salt to taste. Cut 1 inch off the top of each pita to make an opening; stuff the pita strip inside the pita to reinforce the bottom. Stuff each pita with a veggie burger, some arugula salad and a few slices of hard-boiled egg. Drizzle with the yogurt dressing. Serve with pickles.
• Per Serving (does not include pickles): Calories: 426; Total Fat: 14 grams; Saturated Fat: 4 grams; Protein: 26 grams; Total carbohydrates: 51 grams; Sugar: 5 grams; Fiber: 9 grams; Cholesterol: 118 milligrams; Sodium: 1074 milligrams

FRESH VEGGIE PITA POCKET

Steps:

• 1. Toss together first 10 ingredients in a stainless steel bowl and season with salt and pepper, if desired. This will be divided into 6 parts to fill each pita ½.
• 2. Cut three pita pockets in half and open each half. To each pita ½ add in 1 oz of cheese and 2 slices tomatoes. Then fill with marinated mixed vegetables.
• 3. Serve with a fresh fruit salad.