Fresh Veggie Pockets
Elevate your lunch game with these vibrant Fresh Veggie Pockets, a healthy and flavorful recipe that’s perfect for on-the-go eating or a refreshing midweek meal. Packed with crisp vegetables like cucumber, carrots, cherry tomatoes, and red bell pepper, this dish gets a zesty upgrade with a tangy lemon-olive oil dressing. Whole wheat pita bread serves as the ideal vessel, lined with creamy hummus for an extra layer of indulgence. Optional crumbles of feta cheese add a savory touch, while nutrient-rich baby spinach rounds out this veggie-packed meal. Ready in just 15 minutes with no cooking required, these portable pita pockets are as convenient as they are delicious. Whether you're meal-prepping for the week or whipping up a quick lunch, these Fresh Veggie Pockets are a satisfying, wholesome choice to fuel your day!
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Recipe Information
Ingredients
- 4 pieces Whole wheat pita bread
- 1 cup Hummus
- 1 medium Cucumber
- 1 large Carrot
- 1 cup Cherry tomatoes
- 1 small Red bell pepper
- 2 cups Baby spinach
- 0.5 cup Feta cheese (optional)
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash all vegetables thoroughly under cold running water.
Peel the carrot and grate it using a box grater or food processor. Set it aside.
Thinly slice the cucumber and red bell pepper. Halve the cherry tomatoes.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create a simple dressing.
In a large mixing bowl, combine the spinach, grated carrot, cucumber slices, red bell pepper slices, and halved cherry tomatoes. Drizzle the dressing over the mixture and toss gently to coat the vegetables evenly.
If using feta cheese, crumble it and sprinkle it over the vegetable mixture.
Warm the pita breads slightly, either in a dry skillet over medium heat or in the microwave for 10-15 seconds, to make them more pliable.
Carefully cut each pita bread halfway around the edge to form a pocket.
Spread a generous tablespoon of hummus inside each pita pocket, covering the inner walls.
Stuff the pita pockets with the dressed vegetable mixture, dividing it evenly between the 4 pockets.
Serve immediately while the pita is warm, or wrap the pockets tightly in parchment paper for a portable meal.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4107 mg | 179% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 23.9 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 871 mg | 67% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2248 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
