Serves 4
10 min
Stuffed Veggie Pitas
Recipe GLPR8e5a1ae3ef12a4
A fresh and light vegetarian meal featuring seasoned mixed vegetables and creamy garlic mayo tucked into warm pita pockets. Packed with crisp cucumbers, bell peppers, carrots, red onions, and avocado, these pitas are perfect for a quick lunch or dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¾ cup English cucumber, diced
¾ cup Red bell pepper, diced
1½ cup Shredded carrot
¼ cup Red onion, small diced
½ Avocado, diced
1 clove Fresh garlic, minced
½ cup Low-fat mayo with olive oil
2 tsp Red wine vinegar
Salt and pepper, to taste
4 Multi-grain pita halves with pockets
Directions
Combine the cucumber, bell pepper, carrots, red onion, and avocado in a large mixing bowl. Stir gently to combine all vegetables, ensuring the pieces are cut to roughly the same size for even distribution.
In a small bowl, whisk together the minced garlic, low-fat mayo with olive oil, and red wine vinegar until smooth.
Pour the garlic mayo dressing over the vegetable mixture and toss gently to coat all vegetables evenly.
Season the mixture with salt and pepper to taste and stir to combine.
Carefully spoon the vegetable filling into each pita half pocket, dividing the mixture equally among the four pieces. Serve immediately.
