I took this from the _FIT FOR LIFE_ book written by Harvey and
Whole-wheat pita bread, which is readily available, is a great
substitute for regular bread.
Warm pitas briefly in oven.
Do not toast, because then they are impossible to stuff.
Cut off a thin strip along the top of the pita and stuff with
whatever filling you prefer.
Any salad you make, using fresh or streamed vegetables, or a combination
of the two, can be an excellent filling for a pita sandwich.
Use thicker dressings rather than drippy ones, which will soak
through the bread.
Eight years ago, when I was first testing new recipes, we sold
pita sandwiches as our community produce store.
At a time when this type of sandwich was uncommon, these were
- Several leaves of lettuce, washed and dried
- Several leaves of spinach
- 1 small tomato (optional)
(If you are not going to eat your pita pocket immediately, you
may want to omit the tomato, which has a tendency to make the
- 1 stalk celery
- 1/2 small cucumber or 1 small pickling cuke
- 1 small carrot
- 1/2 avocado (optional)
- 2 cups alfalfa sprouts (optional)
- 1-2 tablespoons mayonnaise
- 1/2 teaspoon mustard or tamari
- Squeeze of fresh lemon juice
- Sea salt, seasoned salt, or salt-free seasoning (optional)
- 2 whole-wheat pita breads
Finely chop lettuce, spinach, tomato, celery, and cucuumber, and
combine in small bowl.
Grate carrot and cube avocado, and add to vegetables.
Add mayonnaise, mustard or tamari, a squeeze of lemon, and sea
salt to taste.
Stuff salad into slightly warmed pita pockets.
Wrap in plastic, and store in refrigerator until you're ready