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Open Faced Garden Pita

Yield: 4- 1 pita per serving



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.