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Pita Pocket Salad

Other

Contributed by: BMC Teaching Kitchen

Photo by <a href="https://unsplash.com/@jordannix?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Jordan Nix</a> on <a href="https://unsplash.com/s/photos/pita?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a>

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Pita pockets are a great way to eat salad on the go. Fill them with whatever vegetables and protein you like. Homemade dressing or hummus add flavor!

Serves:
1 servings
Total Time:
10 minutes
Prep Time:
10 minutes
Cook Time:
0 minutes

Ingredients


Pita - 1 whole wheat pita bread, 6 inch Carrots - ¼ cup, grated Tomatoes - ⅓ cup, chopped Romaine - 3 leaves romaine lettuce Cucumber - ½ cup, chopped Protein - 3 oz cooked chicken breast, fish, beans, tofu, tempeh, ground chicken/turkey Ranch - 2 Tablespoons ranch dressing

Instructions

Step 1
Cut the pita in half, making two half circles. Gently open each pocket.
Step 2
Grate the carrots and chop the tomatoes, lettuce and cucumber. Add them to a medium sized bowl.
Step 3
Dice the chicken and add to the bowl.
Step 4
Add the ranch to the bowl and mix so that all ingredients are covered in dressing.
Step 5
Divide the mixture equally into each pita pocket. Enjoy!

Notes

This recipe is great for using leftovers like baked chicken, pork or steak. You can use whatever vegetables you enjoy. Try it with our homemade ranch dressing (recipe HERE) and leftover oven baked chicken fingers (recipe HERE).

Nutrition Information

Serving Size:
1 serving
Calories:
385 Calories
Fat:
19.5g
Saturated Fat:
2.3g
Carbohydrates:
Net Carb: 20.9g
Dietary Fiber:
6.4g
Protein:
35.1g
Sodium:
664