Paleo Vegetable Pita Sandwich
Satisfy your cravings for a healthy yet flavorful meal with this Paleo Vegetable Pita Sandwich recipe! Perfectly crafted for those following a paleo lifestyle, this recipe features soft, grain-free pitas made from a wholesome blend of almond, tapioca, and coconut flours. Packed with fresh, vibrant vegetables like zucchini, cucumber, grape tomatoes, and shredded carrots, each bite delivers a boost of nutrients and irresistible crunch. A creamy, dairy-free avocado dressing, flavored with fresh parsley, zesty lemon juice, and a hint of garlic, ties everything together for a mouthwatering finish. Ready in just 35 minutes, this gluten-free, paleo-friendly sandwich is a delicious and nutritious option ideal for lunch, dinner, or even meal prep. Pair with a side salad or enjoy on its own for a satisfying and guilt-free meal!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons tapioca flour
- 1 tablespoon coconut flour
- 0.5 teaspoon baking powder (grain-free)
- 0.25 teaspoon salt
- 2 large eggs
- 3 tablespoons almond milk (unsweetened)
- 1 cup zucchini (shredded)
- 0.5 cup cucumber (sliced)
- 0.5 cup grape tomatoes (halved)
- 0.25 cup carrot (shredded)
- 0.25 cup red onion (thinly sliced)
- 1 large avocado
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- 0.25 teaspoon black pepper
Instructions
In a mixing bowl, combine almond flour, tapioca flour, coconut flour, baking powder, and salt. Whisk to remove any lumps.
In a separate bowl, beat the eggs and mix in almond milk.
Slowly add the wet ingredients to the dry ingredients while stirring until a smooth batter forms.
Heat a non-stick skillet over medium heat. Scoop 1/4 cup of the batter onto the skillet to form a small round pita. Cook for 2-3 minutes on each side or until golden brown. Repeat with the remaining batter to make 4 pita rounds. Set aside to cool.
Prepare the filling: In a large bowl, combine the shredded zucchini, sliced cucumber, grape tomatoes, shredded carrot, and red onion. Toss lightly.
Prepare the avocado dressing: In a blender or food processor, combine the avocado, lemon juice, olive oil, minced garlic, parsley, salt, and black pepper. Blend until smooth and creamy.
To assemble the sandwiches, slice the cooled grain-free pitas open halfway to create a pocket.
Stuff each pita with the vegetable mixture, then drizzle with avocado dressing.
Serve immediately and enjoy your Paleo Vegetable Pita Sandwich!
Nutrition Facts
Calories |
1357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 20.4 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 484 mg | 37% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2452 mg | 52% | |
*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.
