Vegetablestuffedpitas Recipes

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PITAS STUFFED WITH HUMMUS AND TOMATO



Pitas Stuffed With Hummus and Tomato image

Provided by Marian Burros

Categories     dinner, lunch, weekday, main course

Time 10m

Yield 6 pitas

Number Of Ingredients 10

1 19-ounce can chickpeas, drained and thoroughly rinsed
3 tablespoons tahini
4 tablespoons water
2 tablespoons lemon juice
2 large cloves garlic, finely minced
2 teaspoons reduced-sodium tamari
2 tablespoons minced parsley
6 whole-wheat pitas
3 large scallions, thinly sliced
3 large ripe tomatoes

Steps:

  • Combine chickpeas, tahini, water, lemon juice, garlic and tamari in food processor and process until well blended and smooth.
  • Stir in the parsley.
  • Toast pitas until they begin to puff; slice almost completely through into two circles.
  • Spread 1/3 cup tahini mixture over half of each pita; top with 1/6 of the sliced scallions and slices of 1/2 a tomato. Top with other pita circle and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 8 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 553 milligrams, Sugar 7 grams

VEGETABLE STUFFED PITAS



Vegetable Stuffed Pitas image

Discovered Veggy Pita for lunch box, just keep dressing separate. Nice change from regular salad. Add some sliced black olives.

Provided by Derf2440

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups shredded red leaf lettuce
3/4 cup thinly sliced yellow squash
1/2 cup sliced fresh mushrooms
7 cherry tomatoes, quartered
1/3 cup crumbled feta cheese
3 tablespoons minced fresh oregano
1/2 cup plain low-fat yogurt
1/4 teaspoon pepper
2 6-inch whole wheat pitas, halved

Steps:

  • Combine first 5 ingredients in a medium bowl, add 2 tablespoons oregano, tossing gently.
  • Set aside.
  • Combine remaining 1 tablespoon oregano, low fat yogurt and pepper, stir well.
  • Spread inside of each pita half with 2 tablespoons yogurt mixture.
  • Spoon 1 cup veggie mixture into each bread pocket.
  • Serve immediately.

Nutrition Facts : Calories 153.2, Fat 4.2, SaturatedFat 2.4, Cholesterol 12.9, Sodium 339, Carbohydrate 23.4, Fiber 3.5, Sugar 4.4, Protein 7.6

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