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fresh veggie pita pocket

(2 ratings)
Recipe by
Scott Anderson
Shepherdstown, WV

This fresh sandwich is a delicious way to enjoy farm fresh natural ingredients. The ingredients can be changed to match you own personal flavor along with utilizing different dressings or vinaigrettes. I tend to like a little heat so that too can be adjusted by adding in more or less chili sauce. I like the creamy snap of the goat cheese mirrored with the crispness of the fresh vegetables. You can mix the vegetables up at least 2-3 hours before the sandwiches are made, and more and you run the risk of the vegetables getting too mushy. Don’t build the sandwich until you are ready to serve or the pita will get soggy too.

(2 ratings)
yield 3 serving(s)
prep time 20 Min

Ingredients For fresh veggie pita pocket

  • 6 sm
    thin asparagus spears, trimmed and chopped
  • 1 sm
    red bell pepper, cut into 1/2 inch long strips
  • 1 c
    broccoli florets, chopped
  • 1/2 c
    kalamata olives, sliced
  • 1 clove
    garlic, minced
  • 1/2 tsp
    sriracha chili sauce
  • 1/4 c
    red cabbage, shredded
  • 1 Tbsp
    cilantro, fresh chopped
  • 8 slice
    sweet onion, chopped
  • 1/4 c
    olive oil vinaigrette dressing
  • -------------------------
  • 6 oz
    creamy goat cheese
  • 12 slice
    ripe roma tomatoes
  • 3
    whole-grain pitas with pockets

How To Make fresh veggie pita pocket

  • 1
    Toss together first 10 ingredients in a stainless steel bowl and season with salt and pepper, if desired. This will be divided into 6 parts to fill each pita ½.
  • 2
    Cut three pita pockets in half and open each half. To each pita ½ add in 1 oz of cheese and 2 slices tomatoes. Then fill with marinated mixed vegetables.
  • 3
    Serve with a fresh fruit salad.

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