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Veggie Pockets

 Veggie Pockets
"Even our five children enjoy the crunchy vegetable filling in these handy meatless sandwiches," remarks June Ballard of Weston, Idaho. "It's a great way to use a variety of garden produce."
12 ServingsPrep/Total Time: 15 min.

Ingredients

  • 3 medium onions, thinly sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons barbecue sauce
  • 4 cups broccoli florets, cooked and drained
  • 2 cups cauliflowerets, cooked and drained
  • 1/4 cup reduced-fat mayonnaise
  • 1/2 cup each grated carrot, red cabbage and yellow summer squash
  • 6 pita breads (6 inches), halved and warmed
  • 2 cups shredded lettuce

Directions

  • In a saucepan, cook onions in oil until tender. Add barbecue sauce;
  • cook and stir for 2 minutes. Add broccoli and cauliflower; heat
  • through. Stir in mayonnaise, carrot, cabbage and squash; heat
  • through.
  • Fill each pita half with about 2 tablespoons lettuce and 1/2 cup
  • vegetable mixture. Yield: 12 servings.
Nutritional Facts: One serving equals 143 calories, 4 g fat (0 saturated fat), 1 mg cholesterol, 218 mg sodium, 24 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.