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Fresh Veggie Pockets

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Total Time
Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Linda Reeves, Cloverdale, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 22, 2022

One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana

Health Tip: If you’re looking for more protein, add some chicken, or keep it meatless by adding chickpeas.
Test Kitchen Approved

Fresh Veggie Pockets

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Yield: 4 servings
Prep: 15 min
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Ingredients

  • 1 carton (8 ounces) spreadable cream cheese
  • 1/4 cup sunflower kernels
  • 1 teaspoon seasoned salt or salt-free seasoning blend
  • 4 whole wheat pita breads (6 inches), halved
  • 1 medium tomato, thinly sliced
  • 1 medium cucumber, thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 ripe avocado, peeled and sliced
Text Ingredients

Directions

  1. In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.

Nutrition Facts

2 filled pita halves: 434 calories, 23g fat (9g saturated fat), 37mg cholesterol, 571mg sodium, 48g carbohydrate (6g sugars, 8g fiber), 14g protein.
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