Save on Pinterest

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."
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    12 servings


  • 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


  • 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.
Nutrition Facts
1 each: 143 calories, 4g fat (0 saturated fat), 1mg cholesterol, 218mg sodium, 24g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Recommended Video


Click stars to rate
Average Rating:
  • GaryL
    Jan 28, 2010

    A very tasty, quick, and easy weeknight dinner - with lots of healthy veggies to boot! I used Vegenaise vegan mayo and butternut squash, and halved the recipe, since there were only two of us.

    Nov 20, 2006

    No comment left