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Fresh Veggie Pockets

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.
  • Makes
    4 servings

Ingredients

  • 1 carton (8 ounces) spreadable cream cheese
  • 1/4 cup sunflower kernels
  • 1 teaspoon seasoned salt or salt-free seasoning blend
  • 4 whole wheat pita breads (6 inches), 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.
Health Tip: If you’re looking for more protein, add some chicken, or keep it meatless by adding chickpeas.
Nutrition Facts
2 filled pita halves: 434 calories, 23g fat (9g saturated fat), 37mg cholesterol, 571mg sodium, 48g carbohydrate (6g sugars, 8g fiber), 14g protein.

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Reviews

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Average Rating:
  • jeanemed
    Dec 18, 2014

    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
    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
    Apr 16, 2010

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