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Yield: 4- 1 pita per serving
Recipes
Open Faced Garden Pita
| Nutrition Information | |
| Calories: | 300 |
| Total Fat: | 2g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 490mg |
| Carbohydrates: | 58g |
| Dietary Fiber: | 5g |
| Sugars: | 10g |
| Protein: | 12g |
| Vitamin A: | 3000iu (60%) |
| Vitamin C: | 4.8mg (8%) |
| Calcium: | 60mg (6%) |
| Iron: | 1.1mg (6%) |
Garden vegetables and vegetable cream cheese top this open-faced pita sandwich.
4 whole wheat pita breads
1/4 cup nonfat, vegetable flavored cream cheese
3 cups raw shredded vegetables
4 Tbsp balsamic vinegar
2 tsp dried oregano
Warm pita breads. Soften cream cheese and spread 1 tablespoon over the top of each pita like a pizza. Toss vegetables with balsamic vinegar and oregano and top each pita with ¾ cup vegetables. Serve immediately or refrigerate until serving time.
These open-faced pita sandwiches are great served with lowfat cole slaw and fresh sliced tomatoes.
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