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Veggie Pockets

Total Time

Prep/Total Time: 15 min.

Makes

12 servings

"Even our five children enjoy the crunchy vegetable filling in these handy meatless sandwiches," remarks June Ballard of Weston, Idaho. "It's a great way to use a variety of garden produce."

Ingredients

  • 3 medium onions, thinly sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons barbecue sauce
  • 4 cups broccoli florets, cooked and drained
  • 2 cups cauliflowerets, cooked and drained
  • 1/4 cup reduced-fat mayonnaise
  • 1/2 cup each grated carrot, red cabbage and yellow summer squash
  • 6 pita breads (6 inches), halved and warmed
  • 2 cups shredded lettuce

Directions

  1. In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for 2 minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through.
  2. Fill each pita half with about 2 tablespoons lettuce and 1/2 cup vegetable mixture.

Nutrition Facts

1 each: 143 calories, 4g fat (0 saturated fat), 1mg cholesterol, 218mg sodium, 24g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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