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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%)

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.

Total Preparation & Cooking Time: 10 min. (5 Prep, 5 Cook)

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