Lately I’ve been hooked on pita pocket sandwiches. It’s one of those recipes I quickly forget how easy it is to make, but always enjoy eating.
You might not know it yet, but this is about to be your new favorite way to eat all your favorite greens. It’s such a simple idea, and there are two tricks to making them extra good!
First, lightly toast your pita so it’s a little crunchy and still warm when you bite into it. You can do this in the microwave if you’re in a hurry.
Second, (and this is very important) stuff that pita in every nook and cranny with your greens. It may not look it in the picture above, but those two pita pockets are holding about three-handfuls of greens between them. With every bite, you get crunchy warm bread and a perfect proportion of flavorful crunchy greens.
I’d also recommend keeping the salad mix fairly simple. My favorite is a mix of kale with fresh squeezed lemon. If you want a heartier mix, I like to massage an avocado in with the lemon.
Pita sandwiches are great when you’re running out the door—just stuff and go!
1C homemade hummus
8-10 cherry tomatoes, sliced
Bell peppers, diced
Green onion, diced
Simple Salad Pita
Cold slices of ham/turkey
Crush red pepper and oregano
Vegan Baked Falafel Pita
Falafel is made from crushed chickpeas made into the shape of a ball and lightly fried or baked. Falafel is very nutritious and fills you up for hours.
2-3 Falafel balls
Grilled portobello mushroom
Fry onion, garlic and ginger
Add bok choy and firm tofu
Mix all together, cool
Spread the pita with peanut butter and add the filling
Sweet Corn Pita
1 C sweet corn kernels
1 spoonful Miracle Whip