Veggie Stack Pita Pockets

Pita bread has been enjoyed for thousands of years and is believed to have originated in ancient Mesopotamia.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Veggie Stack Pita Pockets

Cooking Method: Grilling, Sautéing Cuisine: Mediterranean, Middle Eastern Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 piece Whole wheat pita pockets
• 8 tablespoon Hummus
• 2 cup Grilled vegetables (e.g. bell peppers, zucchini, eggplant)
• 1 cup Cherry tomatoes
• 1 cup Cucumber
• 2 tablespoon Red onion
• 2 tablespoon Fresh parsley
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat grill or saute pan.
2. Toss the grilled vegetables with lemon juice, olive oil, salt, and black pepper.
3. Cut the pita pockets in half.
4. Spread hummus inside each pita pocket.
5. Fill each pocket with the grilled vegetables, cherry tomatoes, cucumber, red onion, and fresh parsley.
6. Serve immediately and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.