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Fresh Veggie Pockets Recipe

Fresh Veggie Pockets Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4 servings


  • 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


  • 1. 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 Facts

1 each: 378 calories, 15g fat (0g saturated fat), 5mg cholesterol, 660mg sodium, 48g carbohydrate (0g sugars, 9g fiber), 18g protein Diabetic Exchanges: 3 starch, 1 meat, 1 vegetable, 2 fat.

Reviews for Fresh Veggie Pockets

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jeanemed 215261
Reviewed Dec. 18, 2014 Edited Nov. 4, 2015

"Very good! One variation that I like to make is I whip a package of Neufch?tel cheese with fresh chives or onions, or other herbs. Then I mix the sunflower seeds into the whipped cheese right before serving."

PB2 26527
Reviewed Mar. 29, 2011

"The cream cheese mixture was something different for me, and it was very good. I liked the combination of veggies given in the recipe, very colorful."

dianaolivera 26526
Reviewed Apr. 16, 2010

"Loved this, its fresh, healthy and light! I added red and green bell could probably do any veggies you like it was fantastic."

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