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Home Dishes & Beverages Sandwiches & Wraps Pita Sandwiches

Fresh Veggie Pockets

Name: Fresh Veggie Pockets
Prep time: 15 min
Total time: 15 min
Yield: 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

3 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 15 min.

Makes

4 servings

Updated: Apr. 22, 2022

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

Fresh Veggie Pockets Recipe photo by Taste of Home

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.

Fresh Veggie Pockets

Ingredients

Directions

Nutrition Facts

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