In The Kitchen | Mediterranean Stuffed Pitas

Good Day Central Illinois

Mediterranean Stuffed Pitas

A simple lunch packed with veggies & savory Greek accents!



Ingredients for Stuffing:

1/2 cup diced cucumbers
1/4 cup diced red onion
1/3 cup diced tomatoes
1/2 cup no salt added canned garbanzo beans
1/2 cup no salt added canned black beans
1/3 cup pitted, rinsed, finely chopped Kalamata olives
1/4 cup chopped baby arugula
1/4 cup chopped baby spinach
1/4 cup crumbled feta cheese
1 Tablespoon chopped fresh Italian parsley
5 loaves whole wheat pita bread, split in half



Ingredients for Dressing:

1/8 cup extra-virgin olive oil
1/4 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon minced garlic
1 Tablespoon freshly squeezed lemon juice
1/4 teaspoon dried Italian seasoning
1/8 teaspoon salt1/8 teaspoon ground black pepper



Directions:

  1. In a large bowl, add stuffing ingredients (except pita bread) and mix until combined.
  2. In a separate small bowl, add dressing ingredients. Whisk until well combined.
  3. Pour dressing onto stuffing mixture and stir until well mixed.
  4. Using a knife, slice pita bread in half diagonally. With a spoon, scoop ½ cup of stuffing mixture into pita bread pocket. Repeat for the rest of pita pockets.

Prep Time: 15 minutes
Cook Time: 0 minutes
Serves 10



Nutrition Facts

Per 1/2 cup mixture, 1/2 slice pita bread pocket

Calories: 157
Total Fat: 6g
Saturated Fat: 1g
Sodium: 282mg
Total Carbohydrate: 21g
Dietary Fiber: 3.5g
Total Sugars: 2g
Added Sugars: 1g
Protein: 5g

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