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

Reviews for Fresh Veggie Pockets

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jeanemed User ID: 1512060 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 User ID: 5845824 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 User ID: 4553142 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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