Veggie Pita Sandwich
Load up on fresh veggies in the most delicious way with this Veggie Pita Sandwich! They’re easy to make and pack for lunches or meal prep.
Servings: 4 halves
Ingredients
- 1 cup packed baby spinach sliced into strips
- 2 cups Romaine lettuce sliced into strips
- ¾ cup English cucumber sliced into rounds and then half moons
- 1 cup ½ pint grape tomatoes, sliced in half lengthwise
- ¼ cup sliced black olives well-drained
- ¼ cup shredded carrots
- ¼ cup thinly sliced red onion
- 4 ounces crumbled Feta cheese
- 1 tablespoon Fresh minced parsley
- 1 tablespoon Fresh minced chives
- Salt and pepper
- Bottled Italian dressing to taste
- 2 Pita rounds These should be the kind you can split open, like a pocket, once you cut them in half
Instructions
- Salad: In a large bowl, toss to combine vegetables, cheese and herbs. Season with fresh cracked black pepper and kosher salt to taste. Drizzle Italian dressing sparingly, then toss to dress the salad. Adjust dressing to taste.
- Assemble: Cut Pita rounds in half, then gently open and use tongs to stuff with the salad. **Careful not to crack the pitas when you stuff them.
Notes
This recipe is completely customizable. Use any of your favorite veggies!
Nutrition
Calories: 160kcal | Carbohydrates: 11g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 641mg | Potassium: 305mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4692IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 1mg
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