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Fresh Veggie Pockets Recipe

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One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana

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Fresh Veggie Pockets Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

1 carton (8 ounces) spreadable cream cheese
1/4 cup sunflower kernels
1 teaspoon seasoned salt or salt-free seasoning blend
4 wheat pita breads, halved
1 medium tomato, thinly sliced
1 medium cucumber, thinly sliced
1 cup sliced fresh mushrooms
1 ripe avocado, peeled and sliced

Directions

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. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with fat-free cream cheese, unsalted sunflower kernels and salt-free seasoning blend) equals 378 calories, 15 g fat (0 saturated fat), 5 mg cholesterol, 660 mg sodium, 48 g carbohydrate, 9 g fiber, 18 g protein. Diabetic Exchanges: 3 starch, 2 fat, 1 meat, 1 vegetable.

Originally published as Fresh Veggie Pockets in Quick Cooking March/April 2000, p27

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