Best 7 Vegetarian Pita Pocket Recipes
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.
Let's cook with our recipes!
THE ULTIMATE VEGETARIAN PITA SANDWICH
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
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
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
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
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
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
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
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
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
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
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
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
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
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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