- 1/2 cup hummus
- 4 whole pocketless pita breads or flatbreads, warmed
- 4 slices pepper jack cheese
- 1 cup thinly sliced cucumber
- 1 large tomato, cut into wedges
- 1/4 cup sliced pepperoncini
- 1/4 cup sliced ripe olives
- 1/4 cup fresh cilantro leaves
- Spread hummus over pita breads. Top with remaining ingredients; fold pitas to serve. Yield: 4 servings.
Originally published as Zesty Veggie Pitas in Taste of Home September/October 2014
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