West Coast Pita Treat
By Fruits & Veggies - More Matters
Taking finger food to a whole new level of great taste and good nutrition.
Appetizers, Dips & Salsa
Ingredients4 whole wheat pitas, 6 1/2 inches in diameter
2 cups cucumber, peeled and very thinly sliced
2 cups fresh tomato, thinly sliced
1 avocado, peeled, pitted and thinly sliced
2 teaspoons onion powder
2 teaspoons chili powder
1/2 cup fat-free ranch salad dressing
2 cups romaine lettuce, chopped
Cut pitas in half. Open pita halves slightly and cut completely along edge to create 16 semi-circles. Portion out equal amounts of sliced cucumber, tomato and avocado on top of 8 of the pita semi-circles. Mix dressing with onion powder and chili powder, then drizzle equally on top of the vegetables. Top with chopped lettuce and remaining pita semi-circles. Cut each pita sandwich in half.
Each serving provides: An excellent source of vitamin A, vitamin C and fiber, and a good source of folate, magnesium and potassium.
- Calories: 165
- Carbohydrates: 29g
- Total Fat: 4.8g
- Cholesterol: 0mg
- Saturated Fat: 0.7g
- Dietary Fiber: 6g
- % of Calories from Fat: 24%
- Sodium: 348 mg
- Protein: 4g
- Recipe Credit
Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Mark Goodwin CEC, CNC. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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