Renee's Kitchen Adventures

Friday, August 29, 2014

Stuffed Veggie Pitas

Stuffed Veggie Pitas make the perfect lunch or light dinner...they are meatless and there is nothing to cook.  They are stuffed to the brim with a mixture of carrots, cucumber, red pepper, red onion and avocado that is dressed in a light garlic sauce.  Seriously, you'll want to find a few minutes to make these...they are so good! 

Stuffed Veggie Pitas: healthy and delicious lunch or light dinner! #veggie

I was inspired to re-create these after ordering a similar meal at a local restaurant recently.  Although my version is not an exact replica, it is full of flavor and I enjoyed it just as much as the restaurant's version.  I'm also, quite certain, my version packs far less calories than the one that inspired me.

Stuffed Veggie Pitas:  Great meatless option! #veggies #sandwiches

This recipe makes enough filling for four pita halves.  The veggies are so crunchy, which is a nice contrast to the soft and slightly sweet pita halves. I had this for lunch twice this week...because, yes, it's that good!!  Seriously, with all the great veggies coming to harvest this time of year, why not give this one a try?  You will be glad you did!

Stuffed Veggie Pitas #vegetables #sandwiches #meatless

Stuffed Veggie Pitas

Renee's Kitchen Adventures
Stuffed Veggie Pitas
Crunchy veggies in a garlic dressing stuffed into a soft mulit-grain pita makes a great lunch or light, meatless dinner.


  • 3/4 cup shredded fresh carrrot (I used the preshredded packaged kind)
  • 3/4 cup English cucumber, diced
  • 3/4 cup red bell pepper, diced
  • 1/4 cup red onion, small diced
  • 1/2 of an avocado, diced
  • For dressing:
  • 1/2 cup low-fat mayo with olive oil
  • 2 tsp. red wine vinegar
  • 1 clove fresh garlic, minced
  • salt and pepper, to taste
  • 4 multi-grain pita halves (with pockets)    


  1. In large bowl, combine the veggies. (Be sure to try to get all dices about the same size.)
  2. In small bowl, combine all ingredients for dressing. Whisk to combine. Pour on veggies and mix gently.
  3. Stuff filling evenly into 4 pita halves. Enjoy!
Yield: 4 stuffed pita halves
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 00 mins.
Total time: 10 mins.
Tags: vegetables, raw, pita, sandwich, meatless, lunch, dinner

Servings - 4   Serving Size - 1 pita half stuffed with 1/4 of veggie mixture   Points Plus per Serving - 6 Points+
Calories - 227.5,   Total Fat - 10.5g,   Carb. - 30.8g,   Protein - 6.2g,   Fiber - 7.8g 

Printable Recipe 


I'm sort of sad this mixture is all gone.  I really did enjoy this!!  It's a good thing its super easy to throw together, because I know I will be making more!  I think next time I'll throw in some spinach too!  Why not?  lol 

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  1. The pockets are healthy and look delicious too. Blessings dear. Catherine

  2. The crunchy veggies and filling avocado will definitely satisfy me! I'll have to make this for lunch!

  3. This looks delicious, and what a great dressing!

  4. This looks like my kind of lunch! I love that it is meatless!

  5. AH! I made this for dinner! I just did things a little differently with the dressing. I omitted the red wine vinegar (I'm not a fan of this even though I've tried), used regular low-fat mayo and added in my own extra virgin olive oil to it. At the end I added a little bit of roasted poblano pepper strips. Delicious! It was a hit with the whole family and I will be making it soon for my friends. Thank you for sharing!

    1. Thank you so much for posting a review and I love the changes you made to this recipe! So glad you enjoyed it!

  6. Yum! These's look super tasty! :)

  7. Made these for lunch today, with some changes.

    I used plain Greek yogurt instead of the mayo. I didn't have red onions so I left those out, and I used diced zucchini instead of cucumber (husband accidentally grabbed them at the store rather than cucumbers, lol).

    This was so tasty!!! Much better than whatever I throw together for lunch normally. I loved the combination of veggies, but the red pepper especially was amazing; it just added the perfect crunch and a little bit of sweetness. I will definitely be making it again, often, although next time I'll be using cucumbers instead of zucchini ;) Thanks for the recipe!


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