One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go.
-Linda Reeves, Cloverdale, Indiana
 

Fresh Veggie Pockets

carton (8 ounces) spreadable cream cheese

sunflower kernels

salt

whole wheat pita breads (6 inches), halved

tomato,

cucumber,

mushrooms

avocado,

In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.

Very good! One variation that I like to make is I whip a package of  Neufch?tel cheese with fresh chives or onions, or other herbs. Then I mix the sunflower seeds into the whipped cheese right before serving.

Loved this, its fresh, healthy and light!  I added red and green bell peppers...you could probably do any veggies you like it was fantastic.

The cream cheese mixture was something different for me, and it was very good.  I liked the combination of veggies given in the recipe, very colorful.

fresh veggie pockets

Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Taste of Home Editorial Team

Ingredients

Instructions

Top Similar Recipes from Across the Web

Roasted Veggie & Hummus Pita Pocket...

Cheese & Fresh Veggie Pizza

Fresh Veggie Bagel Sandwich

Easy & Fresh Veggie Wraps

Laura's Fresh Veggie Sandwich

Fresh Mozzarella, Tomato and Olive ...

Chop Chop Fresh Veggie Salad

Fresh and Easy Veggie Spaghetti

Pizza Pockets

Picadillo Pockets

Cheeseburger Pockets

Pizza pockets

Pitta pockets

Pizza Pockets

Apple Pie Pockets

Cheesy Taco Pockets

Cheesy Taco Pockets

Homemade Pizza Pockets