Fresh Veggie Pockets (Vegetarian)

Prep Time
Cook Time
Ready In

"Avocado always draws this Icelandic carnivore to a recipe, even when it's vegetarian. Taste of Home seems to know my weakness & so does Linda Reeves of Cloverdale, Indiana who was credited for the recipe. Linda said "1 summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I sold lots of these fresh-filled pitas to the students. Crunchy w/crisp veggies & nutty sunflower kernels, they're fast-to-fix & tasty when you're on the go." I'm personally not a big fan of sunflower seeds, so I'll use walnuts or pine nuts instead. Feel free to make chgs to suit your personal preferences & ENJOY!"

Original recipe yields 4 servings


  • Serving Size: 1 (207.6 g)
  • Calories 288.2
  • Total Fat - 26.6 g
  • Saturated Fat - 11.9 g
  • Cholesterol - 62.4 mg
  • Sodium - 771.1 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 3.8 g
  • Sugars - 4.4 g
  • Protein - 5.8 g
  • Calcium - 74.1 mg
  • Iron - 0.9 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.1 mg

Step 1

In a lrg bowl, combine the cream cheese, sunflower kernels (or sub of choice) & seasoned salt (or salt-free blend, if using). Spread about 2 tbsp on the inside of each pita half. Stuff the pocket by layering the sliced tomato, cucumber, mushrooms & avocado.

Step 2

LINDA'S HEALTH TIP: If you want protein, add some shredded chicken, baby shrimp or keep it meatless by adding chickpeas.

Tips & Variations

  • No special items are required.

Tags : Lunch