Veggie Pita Pockets with dill greek yogurt sauce are wonderfully light and healthy, but still filling and satisfying! These veggie-packed pita pockets are loaded with vitamins and nutrients and are perfect for when y'all're peckish a guilt-gratis dejeuner that'll actually make full you upward.

A sliced in half pita pocket is presented on a wooden cutting board.

Veggie Pita Pockets with Dill Greek Yogurt Sauce

Say hello to your new favorite lunch! You don't demand to be a vegetarian to relish a flavor-packed pita pocket. These tasty, dejeuner-friendly pita pockets are loaded with crunchy, fresh vegetables and a deliciously homemade dill greek yogurt sauce that's guaranteed to make your mouth water. The way that the sauce compliments the natural flavors of the veggies without overpowering them is just the best.

If you work in an function, you're probably all besides familiar with frozen lunches. And listen, I totally get information technology… Nosotros've all been there before. You want a dejeuner that'll really go on you full until you get home for dinner, right? Spend merely a little time either the night earlier or the morning of and instead, make this veggie pita pocket! I promise it doesn't take a whole lot of time, and so y'all'll accept a tiffin that won't just concur you lot over, just will satisfy yous likewise!

What makes these veggie pita pockets so satisfying are ii major elements – they're healthy and they're delicious. I dearest eating something that I know is actually providing me with nutrients, which this recipe has plenty of. However, this is no basic veggie recipe that has all the vitamins but no flavor. With the dill greek yogurt sauce, this health-conscious tiffin choice is also positively scrumptious.

The fresh ingredients for pita pockets are placed on a wooden cutting board.

How to Brand It

Making the creamy dill greek yogurt sauce is as uncomplicated as mixing all the ingredients together! And for the pockets themselves, yous really just accept to stuff all your favorite veggies into the pita pocket. It's so simple!

Create the pocket. On a sturdy cutting lath, cut the pita pieces in half. Slowly pull each side apart to create a little pocket.

Add the hummus and cheese. In each separate pocket, spread ane tablespoon of hummus and sprinkle 1 tablespoon of feta cheese.

Add together the fresh veggies. Fill the balance of the pocket with equal amounts carrot, cucumber, radishes, and sprouts.

Make it crunchy! Sprinkle sunflower seeds into the pocket.

Make the sauce. For the sauce, mix the greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper in a medium sized basin.

Savor! Serve the pitas with the greek yogurt sauce and fresh veggies on the side.

A halved pita pit is presented on a white plate with a fork and knife.

Tips for the Best Pita Pockets

  • You tin bandy in any other kind of veggie if you practise not adopt the ones listed. Sliced bell peppers, avocados, and lord's day dried tomatoes are all tasty additions.
  • Some people like different levels of lemon and dill in their yogurt sauce, and so first with the smaller level and adjust to your liking. Think, you tin can always add together more, but information technology's incommunicable to take out ingredients in the sauce once they're in at that place.
  • If you'd like to add a protein, I recommend chicken! Whether information technology's shredded or sliced, cooked white meat chicken would exist a great protein to add to these nutritious pita pockets.
  • The greek dill yogurt sauce volition stay fresh in an airtight container for up to a week. Just brand certain to go along the hat of the container truly airtight, otherwise a film could form at the height of the sauce and it'll be spoiled.
Two pita pockets are placed on a white plate next to a small blue bowl of sauce.

Brand your next meal something to look forward to with these deliciously healthy recipes!

  • Zucchini Pizza Boats
  • Autumn Apple Spinach Salad with Bacon and Candied Pecans
  • Vegetable Minestrone Soup
  • Mediterranean Chickpea Salad

For more like shooting fish in a barrel vegetarian recipes, follow united states on Instagram and Facebook!

A sliced in half pita pocket is presented on a wooden cutting board.

Become the Recipe: Veggie Pita Pockets

Yield: two

Prep Time: 10 mins

Full Time: 10 mins

A quick and easy lunch that'due south healthy and light, Veggie Pita Pockets are uncomplicated to brand in accelerate for weeknight lunches on the fly.

For the pitas

  • 2 pieces pita breadstuff
  • iv tablespoons hummus
  • 4 tablespoons feta cheese
  • ½ cup grated carrot
  • ½ cup sliced cucumber
  • ½ cup radishes, thinly sliced
  • ⅓ cup broccoli sprouts, optional
  • 2 tablespoons sunflower seeds or pine nuts

For the sauce

  • i loving cup greek yogurt
  • 1 ½- two tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2-three teaspoons chopped dill
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

  • On a sturdy cut lath, cutting the pita pieces in half. Slowly pull each side apart to create a footling pocket.

  • In each split pocket, spread ane tablespoon of hummus and sprinkle one tablespoon of feta cheese.

  • Fill up the rest of the pocket with equal amounts carrot, cucumber, radishes, and sprouts.

  • Sprinkle sunflower seeds into the pocket.

  • For the sauce, mix the greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper in a medium sized bowl.

  • Serve the pitas with the greek yogurt sauce and fresh veggies on the side.

Yous can bandy in any other kind of veggie if you practice not prefer the ones listed.

Some people like dissimilar levels of lemon and dill in their yogurt sauce, and then start with the smaller level and adjust to your liking.

This recipe was inspired by a recipe by Tosca Reno in the Consume-Clean Nutrition Cookbook two. I swapped the yogurt cheese for Feta. I swapped the mushrooms for cucumbers. I swapped the deli sprouts for broccoli sprouts. I also added the greek yogurt dressing for dipping, as in that location was no dressing in Tosca's recip

Calories: 441 kcal , Carbohydrates: 47 1000 , Poly peptide: 23 g , Fat: 18 g , Saturated Fatty: 7 g , Polyunsaturated Fat: two m , Monounsaturated Fat: 8 yard , Trans Fat: 1 1000 , Cholesterol: 35 mg , Sodium: 1147 mg , Potassium: 508 mg , Fiber: 5 1000 , Sugar: 7 one thousand , Vitamin A: 5515 IU , Vitamin C: 18 mg , Calcium: 364 mg , Fe: two mg

Course: Dinner, lunch

Cuisine: American