GREEK SALAD PITA SANDWICHES
Provided by Kristen Williams
Categories Sandwich Leafy Green Tomato Picnic Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Back to School Lunch Feta Cucumber Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4
Number Of Ingredients 10
Steps:
- Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
- Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.
PITA SALAD SANDWICHES WITH TAHINI SAUCE
I love tahini sauce and pita sandwiches! I adapted this recipe slightly from one I found in Vegetarian Times.
Provided by Enjolinfam
Categories Lunch/Snacks
Time 20m
Yield 4 pita sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix all sauce ingredients until blended.
- Slice an edge from each pita bread, and carefully open pockets.
- In a medium bowl, combine feta, tomatoes, and spinach. Add 1/4 cup of sauce, and toss gently to mix. Spoon the mixture into each pocket.
- Divide sprouts, cucumber, and avocado among the sandwiches. Drizzle each with about 1 Tbsp of tahini sauce.
- Serve right away.
Nutrition Facts : Calories 545.5, Fat 28.3, SaturatedFat 11.7, Cholesterol 57.3, Sodium 1079.3, Carbohydrate 57.4, Fiber 11.7, Sugar 12.3, Protein 22.8
PITA POCKET CHICKEN SALAD
We wanted something cool for lunch one summer day, so I tossed together whatever I had in the refrigerator. This wonderful salad was the result. Guests enjoy the sweet grapes, tender chicken and crunchy almonds...and the always ask for the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the chicken, grapes, cucumber, almonds and mozzarella cheese. Drizzle with dressing and toss to coat. Line pita breads with lettuce if desired; fill with chicken salad.
Nutrition Facts : Calories 492 calories, Fat 21g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 549mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
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.
TUNA PITA POCKETS
Make and share this Tuna Pita Pockets recipe from Food.com.
Provided by Loves2Teach
Categories Lunch/Snacks
Time 15m
Yield 4 pita pockets
Number Of Ingredients 13
Steps:
- Combine all ingredients EXCEPT pitas, cucumber and sprouts in a bowl.
- Mix well.
- Open pita pockets.
- Line with cucumber slices and alfalfa sprouts.
- Fill with tuna mixture.
- Serve.
Nutrition Facts : Calories 293, Fat 3.7, SaturatedFat 0.9, Cholesterol 40.6, Sodium 790.9, Carbohydrate 35.4, Fiber 2.1, Sugar 6.3, Protein 28.5
PITA BREAD SANDWICHES WITH TUNA AND VEGETABLE SALAD
Provided by Craig Claiborne And Pierre Franey
Categories easy, lunch, quick, salads and dressings
Time 20m
Yield Six to 12 servings
Number Of Ingredients 14
Steps:
- Drain the tuna and cut it into bite-size flakes.
- Chop the celery coarsely. There should be about two cups.
- Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups.
- Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups.
- If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups.
- Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups.
- In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
- In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened.
- Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN SALAD PITA SANDWICHES
Prep time is minimal thanks to leftover cooked chicken and bottled salad dressing. Just chill and serve!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- In small bowl, mix chicken, dressing, cucumber, tomato and cashews. Cover and refrigerate at least 30 minutes until chilled.
- Just before serving, spread insides of pita pockets with mayonnaise. Fill pockets with chicken mixture.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 60 mg, Fat 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 830 mg, Sugar 12 g, TransFat 0 g
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