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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

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

Wanda Rawlins
countryfixins2009@gmail.com
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