Best 8 Veggie Pita Pockets Recipes

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Are you in search of a healthy and flavorful meal that's quick and easy to prepare? Look no further than veggie pita pockets! These delightful pockets are bursting with fresh veggies, herbs, and tantalizing spices, all wrapped in a warm and fluffy pita bread. Whether you're a vegetarian, looking for a meatless option, or simply seeking a nutritious and satisfying meal, veggie pita pockets are the perfect choice. With endless variations and fillings to choose from, you'll discover a world of flavors that will leave you craving more. So, embark on this culinary journey and create the best veggie pita pocket recipe that will become a staple in your kitchen!

Here are our top 8 tried and tested recipes!

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.

PITA POCKETS WITH GRILLED VEGGIES



Pita Pockets with Grilled Veggies image

Provided by Food Network

Time 20m

Yield 8 servings

Number Of Ingredients 7

2 small green, red or yellow bell peppers, cut into 2-inch strips
2 slices fresh or canned DOLE® Pineapple
1 medium zucchini, cut into 1/2-inch thick slices
Olive oil to brush
1 pkg. DOLE® All Natural Endless Summer Kit
1/3 cup crumbled feta cheese
8 pita pockets (about 7-inches), cut in half

Steps:

  • Brush bell peppers, pineapple and zucchini slices with olive oil. Grill pieces on each side until tender. Cool slightly; cut into chunks.
  • Combine all ingredients in salad kit except Summer Vinaigrette, in large bowl. Add bell peppers, pineapple, zucchini and feta cheese, toss well. Toss with vinaigrette. Spoon salad mixture into pita breads halves.

VEGGIE PITA POCKETS



Veggie Pita Pockets image

A quick and easy lunch that's healthy and light, Veggie Pita Pockets are simple to make in advance for weeknight lunches on the fly.

Provided by Kellie

Categories     Dinner     lunch

Time 10m

Number Of Ingredients 15

2 pieces pita bread
4 tablespoons hummus
4 tablespoons feta cheese
½ cup grated carrot
½ cup sliced cucumber
½ cup radishes (thinly sliced)
⅓ cup broccoli sprouts (optional)
2 tablespoons sunflower seeds or pine nuts
1 cup greek yogurt
1 ½- 2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic (minced)
2-3 teaspoons chopped dill
¼ teaspoon salt
⅛ teaspoon pepper

Steps:

  • On a sturdy cutting board, cut the pita pieces in half. Slowly pull each side apart to create a little pocket.
  • In each separate pocket, spread 1 tablespoon of hummus and sprinkle 1 tablespoon of feta cheese.
  • Fill the rest of the pocket with equal amounts carrot, cucumber, radishes, and sprouts.
  • Sprinkle sunflower seeds into the pocket.
  • For the sauce, mix the greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper in a medium sized bowl.
  • Serve the pitas with the greek yogurt sauce and fresh veggies on the side.

Nutrition Facts : Calories 441 kcal, Carbohydrate 47 g, Protein 23 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 35 mg, Sodium 1147 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 10 g, ServingSize 1 serving

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.

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.

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

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

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

Tips:

  • For the best results, use fresh, high-quality vegetables.
  • If you don't have a pita bread maker, you can use store-bought pita bread.
  • To make the pita pockets more flavorful, you can add herbs and spices to the dough.
  • Be careful not to overstuff the pita pockets, or they will be difficult to close.
  • If you are making the pita pockets ahead of time, store them in an airtight container in the refrigerator for up to 3 days.
  • You can also freeze the pita pockets for up to 2 months. To reheat, simply thaw them overnight in the refrigerator or heat them in the oven at 350 degrees Fahrenheit for 10-15 minutes.

Conclusion:

Veggie pita pockets are a delicious and healthy meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover vegetables. With a little planning, you can make veggie pita pockets that are both nutritious and delicious. So next time you are looking for a quick and easy meal, give veggie pita pockets a try!

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