West Coast Pita Treat

By Fruits & Veggies - More Matters
Taking finger food to a whole new level of great taste and good nutrition.

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  • Prep Time: 15 Minutes

Appetizers, Dips & Salsa

Serves: 8
Cups of Fruits & Vegetables per Serving: 1/2
Think Variety; Think Color: Red, Green


4 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.

Nutritional Information

  • 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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