Best 7 Vegetarian Pita Pocket Recipes

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Vegetarian pita pockets are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They are made with simple ingredients that are easy to find at most grocery stores, and they can be customized to suit your own taste preferences. Whether you are a seasoned vegetarian or just looking for a healthier alternative to traditional meat-based meals, vegetarian pita pockets are a great option that is sure to please everyone at your table.

Here are our top 7 tried and tested recipes!

THE ULTIMATE VEGETARIAN PITA SANDWICH



The Ultimate Vegetarian Pita Sandwich image

These are the ULTIMATE vegetarian pita sandwiches (vegan optional), piled high with hummus, tabbouleh, dill yogurt sauce, pickled veggies, greens, and tomatoes. Make in advance for lunch all week!

Provided by Elizabeth Lindemann

Categories     Sandwiches

Time 10m

Number Of Ingredients 15

2 carrots (sliced into thin strips using a vegetable peeler)
2 tablespoons rice vinegar
2 tablespoons water
2 tablespoons sugar
3/4 cup Greek yogurt (or vegan alternative yogurt, if desired)
1/4 cup fresh chopped dill
1 clove garlic (minced)
kosher salt (to taste)
4 pita flatbreads
Dill Yogurt Sauce ((ingredients above))
1 cup hummus
1 cup prepared tabbouleh ((aka tabouli))
1 cup baby greens
1 cup sliced tomatoes
pickled carrots ((ingredients above))

Steps:

  • In a small bowl, mix together all ingredients for pickled carrots. Set aside for at least 5 minutes.
  • In a medium bowl, mix together all ingredients for dill yogurt sauce. Taste and adjust seasoning if necessary.
  • Wrap a damp paper towel around the pita bread and microwave until just warmed (about 10 seconds per pita). This will make it more malleable and less likely to break.
  • To assemble the sandwiches, layer about 2-3 tablespoons of the hummus, yogurt sauce, and tabbouleh, with some greens, tomato, and carrots, in that order, on each pita. Carefully wrap the pita around the ingredients. If it seems too messy or like it's going to break, wrap it in foil or parchment to keep it together.

Nutrition Facts : Calories 353 kcal, Carbohydrate 55 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 834 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

VEGGIE-STACK PITA POCKETS



Veggie-Stack Pita Pockets image

Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 11

1 (15-ounce) can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more for seasoning
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Steps:

  • Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
  • Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

MEDITERRANEAN VEGETABLE PITAS



Mediterranean Vegetable Pitas image

Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons grated lemon zest
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper, optional
1 large tomato, chopped
1 cup chopped seeded cucumber
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups torn romaine
8 whole wheat pita pocket halves
1/2 cup crumbled feta cheese

Steps:

  • In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.

VEGETABLES-AND-DIP PITA POCKET



Vegetables-and-Dip Pita Pocket image

Children can enjoy the fun combination in these pita pocket sandwiches. Each bite delivers the crunch of vegetables and the creaminess of dip. Sweet pickles add a little excitement to each bite. You can swap the standard pairing of carrots and celery for other crunchy vegetables you enjoy raw, like fennel, cucumber or peppers.

Provided by Genevieve Ko

Categories     sandwiches, appetizer, main course

Time 10m

Yield 1 pita sandwich

Number Of Ingredients 9

1 pita, cut in half
1/2 cup thinly sliced celery (from 1 large stalk)
1/2 cup thinly sliced carrots (from 1 peeled carrot)
1 tablespoon extra-virgin olive oil
Kosher salt
6 tablespoons tahini-coriander white bean hummus (see recipe)
4 tablespoons labneh or plain Greek yogurt
8 slices bread and butter pickle
4 tablespoons parsley leaves (from about 2 sprigs)

Steps:

  • Toast the pita just until warm and pliable.
  • In a medium bowl, toss the celery and carrots with the olive oil and 1/4 teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley.
  • Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.

Nutrition Facts : @context http, Calories 674, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 28 grams, Fiber 14 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 1584 milligrams, Sugar 43 grams

VEGGIE-PACKED PITA POCKET



Veggie-Packed Pita Pocket image

This Healthy Living pita pocket for two is packed with veggies, olives, and a creamy blend of Neufchatel and dressing.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 2 servings.

Number Of Ingredients 7

2 carrots, shredded
2 Tbsp. sliced black olives
2 Tbsp. KRAFT Tuscan House Italian Dressing
2 whole wheat pita breads, cut in half
2 Tbsp. PHILADELPHIA Neufchatel Cheese, softened
2 lettuce leaves, torn in half
1 red pepper, cut into 8 rings

Steps:

  • Combine carrots, olives and dressing.
  • Spread insides of pitas with Neufchatel.
  • Fill with lettuce, peppers and carrot mixture.

Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 9 g

FRESH VEGGIE POCKETS



Fresh Veggie Pockets image

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

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 434 calories, Fat 23g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.

VEGGIE PITA POCKETS



Veggie Pita Pockets image

Fill these Veggie Pita Pockets with cucumbers, carrots, tomato slices and spinach leaves for meatless sandwiches. Top with reduced fat ranch dressing and Veggie Pita Pockets are ready to go.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 8 servings, 1 filled pita halves each.

Number Of Ingredients 6

1 cup chopped cucumbers
1 cup chopped carrots
1/2 cup KRAFT Lite Ranch Dressing
4 pita breads, cut in half
2 small tomatoes, sliced
8 spinach leaves

Steps:

  • Combine cucumbers, carrots and dressing.
  • Fill pita bread halves evenly with tomatoes, spinach and vegetable mixture.

Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 4.4496 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

Tips:

  • Choose the right pita bread: Look for pita bread that is fresh and soft. You can also use whole wheat or multigrain pita bread for a healthier option.
  • Prepare the vegetables: Wash and chop the vegetables into small pieces. You can use any vegetables that you like, but some popular options include lettuce, tomatoes, cucumbers, onions, and peppers.
  • Make the sauce: There are many different sauces that you can use for your vegetarian pita pocket. Some popular options include hummus, tzatziki sauce, and tahini sauce. You can also make your own sauce using yogurt, lemon juice, and herbs.
  • Assemble the pita pocket: Start by spreading the sauce on the pita bread. Then, add the vegetables and any other desired toppings, such as cheese, olives, or nuts.
  • Enjoy! Vegetarian pita pockets are a delicious and healthy meal that can be enjoyed for lunch, dinner, or a snack.

Conclusion:

Vegetarian pita pockets are a versatile and delicious meal that can be easily customized to your own preferences. With a variety of vegetables, sauces, and toppings to choose from, there are endless possibilities for creating a pita pocket that you will love. So next time you are looking for a quick and easy meal, give vegetarian pita pockets a try!

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