Cheesy Pita Pockets

Author: Canadian Living

This lunch, a combination of carbohydrates (from the whole grain pita) and protein (from the cheese) will help you store energy to use later in the day, thereby dispelling that late-afternoon urge to doze.

  • Portion size 2 servings

Ingredients

  • 1/3 cup light cream cheese softened
  • 1/4 cup shredded old Cheddar cheese
  • 1 carrots shredded
  • 1/4 teaspoon pepper
  • 1 whole wheat pita bread
  • 1/4 cucumber sliced
  • 1/2 cup alfalfa sprouts
  • 1/2 cup radish sprout
  • 1/2 cup onion sprouts

Method

In small bowl, mash together cream and Cheddar cheeses, shredded carrot and pepper until blended.

Cut top quarter of each pita and tuck inside bottom of pita. Spread half of the cheese mixture inside each; fill with cucumber and sprouts. (Pita pockets can be wrapped in plastic wrap and refrigerated or stored in cooler pack for up to 24 hours.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 617 mg
  • Protein 14 g
  • Calories 355.0
  • Total fat 15 g
  • Cholesterol 46 mg
  • Saturated fat 8 g
  • Total carbohydrate 42 g

%RDI

  • Iron 171.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cheesy Pita Pockets

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