MUSHROOM PITA POCKETS

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Mushroom Pita Pockets image

Here is a fresh and crunchy salad filling for a low-fat sandwich. For a totable lunch, pack the salad separately in a plastic container and fill pitas just before eating. Just simply delicious!! I found this recipe in our local newspaper.

Provided by Chef mariajane

Categories     Lunch/Snacks

Time 5m

Yield 8 pita pockets

Number Of Ingredients 9

12 ounces medum mushrooms, thinly sliced
1/2 cup red pepper, diced
1/2 cup cucumber, diced
1/2 cup green onion, diced
3/4 cup old cheddar cheese, grated
3/4 cup no-fat herb salad dressing or 3/4 cup Italian dressing
4 pita bread, cut in half (6-7 inches in diameter)
8 small lettuce leaves
fresh herb (such as dill, coriander, basil or oregano) (optional)

Steps:

  • In a large bowl, combine mushrooms, red pepper, cucumber, onion, cheese. Add dressing. Toss to mix well.
  • Open pita halves and place lettuce leaf in each pita half. Spon filling evenly into the pita halves. Garnish with fresh herbs if desired.
  • Variation: Spread 1 tablespoons low-fat mayonnaise inside each pita half.

Nutrition Facts : Calories 148.3, Fat 4.7, SaturatedFat 2.7, Cholesterol 13, Sodium 242.6, Carbohydrate 19.6, Fiber 1.5, Sugar 2, Protein 7.4

*** Explore more Mushroom Pita Pockets Recipes »

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