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Aug 17, 2010

Veggie-Packed Pita Pocket | Country Cooking Recipes

Kraft has some good ideas for Lunches this year. Below is one of my favorites and I make it at least once a week.

Veggie-Packed Pita Pocket

2 Carrots, shredded
2 Tbsp.  sliced black olives
2 Tbsp. KRAFT Tuscan House Italian Dressing and Marinade
2   Whole wheat pita breads, cut in half
2 Tbsp. PHILADELPHIA Neufchatel Cheese, softened
2   Lettuce leaves, torn in half
1 Red pepper, cut into 8 rings

COMBINE carrots, olives and dressing.
SPREAD insides of pitas with Neufchatel.
FILL with lettuce, peppers and carrot mixture.

kraft kitchens tips

Add 1/2 cup shredded cooked chicken to each filled pita pocket.
Sandwiches can be made ahead of time. Wrap tightly in plastic wrap. Refrigerate up to 24 hours before serving.

Wanda Rawlins
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