Veggie Pita Pocket 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.

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.

THE ULTIMATE VEGETARIAN PITA SANDWICH

Steps:

• In a small bowl, mix together all ingredients for pickled carrots. Set aside for at least 5 minutes.
• In a medium bowl, mix together all ingredients for dill yogurt sauce. Taste and adjust seasoning if necessary.
• Wrap a damp paper towel around the pita bread and microwave until just warmed (about 10 seconds per pita). This will make it more malleable and less likely to break.
• To assemble the sandwiches, layer about 2-3 tablespoons of the hummus, yogurt sauce, and tabbouleh, with some greens, tomato, and carrots, in that order, on each pita. Carefully wrap the pita around the ingredients. If it seems too messy or like it's going to break, wrap it in foil or parchment to keep it together.

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.

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.

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.