Ingredients
Scale
- 2 whole wheat pita breads, halved
- 1 cup hummus (classic, roasted red pepper, or garlic flavor)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (red, yellow, or green), sliced
- ½ red onion, thinly sliced
- 1 cup shredded lettuce or spinach
- ½ cup shredded carrots
- ¼ cup crumbled feta cheese (optional)
- ¼ cup olives, sliced (optional)
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 tablespoon lemon juice
Instructions
Step 1: Prepare the Vegetables
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Wash and chop all the vegetables—halve the cherry tomatoes, dice the cucumber, slice the bell pepper, and shred the carrots.
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Thinly slice the red onion and chop the olives if using.
Step 2: Spread the Hummus
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Take each pita half and carefully open the pocket.
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Spread about 1-2 tablespoons of hummus inside each pita half to create a flavorful base.
Step 3: Fill the Pita Pockets
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Start layering the vegetables inside the pita pockets—add lettuce or spinach first, then the tomatoes, cucumbers, bell peppers, shredded carrots, and red onions.
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If using, sprinkle feta cheese and olives on top.
Step 4: Season & Serve
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Drizzle a little lemon juice inside each pocket for a fresh zing.
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Sprinkle black pepper and oregano for extra flavor.
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Serve immediately and enjoy your fresh, crunchy, and delicious Veggie Pita Pockets!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 250
- Sugar: 4g
- Fat: 8g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g