Stuffed Veggie Pitas

By Renee's Kitchen Adventures

Stuffed Veggie Pitas

Crunchy veggies in a garlic dressing stuffed into a soft mulit-grain pita makes a great lunch or light, meatless dinner.


  • 3/4 cup shredded fresh carrrot (I used the preshredded packaged kind)
  • 3/4 cup English cucumber, diced
  • 3/4 cup red bell pepper, diced
  • 1/4 cup red onion, small diced
  • 1/2 of an avocado, diced
  • For dressing:
  • 1/2 cup low-fat mayo with olive oil
  • 2 tsp. red wine vinegar
  • 1 clove fresh garlic, minced
  • salt and pepper, to taste
  • 4 multi-grain pita halves (with pockets)


  1. In large bowl, combine the veggies. (Be sure to try to get all dices about the same size.)
  2. In small bowl, combine all ingredients for dressing. Whisk to combine. Pour on veggies and mix gently.
  3. Stuff filling evenly into 4 pita halves. Enjoy!

Yield: 4 stuffed pita halves

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 00 mins.

Total time: 10 mins.

Tags: vegetables, raw, pita, sandwich, meatless, lunch, dinner

Servings - 4   Serving Size - 1 pita half stuffed with 1/4 of veggie mixture   Points Plus per Serving - 6 Points+

Calories - 227.5,   Total Fat - 10.5g,   Carb. - 30.8g,   Protein - 6.2g,   Fiber - 7.8g