Best 4 Veggie Pita Sandwich Recipes

Looking for a quick and easy vegetarian lunch or dinner option? Look no further than the veggie pita sandwich! This delicious and satisfying sandwich is packed with fresh vegetables, herbs, and flavorful spices, all wrapped up in a warm and fluffy pita bread. Whether you're a vegetarian or simply looking for a healthier alternative to meat-based sandwiches, this veggie pita sandwich is sure to hit the spot. With its vibrant colors and variety of textures, this sandwich is a feast for the eyes and the taste buds.

This article features a collection of veggie pita sandwich recipes, each offering a unique flavor profile and combination of ingredients. From the classic hummus and roasted red pepper pita to the more adventurous falafel and tahini pita, there's a recipe here to suit every taste. Whether you prefer your pita sandwich grilled or fresh, these recipes provide step-by-step instructions to guide you through the process. So gather your ingredients, warm your pita bread, and get ready to indulge in a delicious and satisfying veggie pita sandwich experience!

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN VEGETABLE PITAS

Mediterranean Vegetable Pitas image

Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons grated lemon zest
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper, optional
1 large tomato, chopped
1 cup chopped seeded cucumber
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups torn romaine
8 whole wheat pita pocket halves
1/2 cup crumbled feta cheese

Steps:

In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.

VEGGIE-STACK PITA POCKETS

Veggie-Stack Pita Pockets image

Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.

Provided by Food Network Kitchen

Categories main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 (15-ounce) can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more for seasoning
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Steps:

Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

VEGGIE PITA SANDWICH

Veggie Pita Sandwich image

This sandwich was my favorite on the menu at a deli on Williamson Road in Roanoke, VA in the early 90's. I cannot remember the name of the place or what they called this sandwich. I don't know if it is still there or not, as I only lived there 2 years, but I still make it today. It was served with potato chips and a pickle. Sweet potato chips or potato salad are good, too. Do not let the list of ingredients scare you off. I have substituted others or omitted some when needed.

Provided by AWinPA

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

1 piece pita bread, uncut (whole wheat, white, or onion)
1/2-3/4 ounce mozzarella cheese, shredded
1/2-3/4 ounce cheddar cheese, shredded
10 leaves fresh spinach
3 large romaine lettuce leaves
1/4 cup carrot, shredded
6 slices red bell peppers
6 slices cucumbers, sliced thinly
6 small black olives, sliced
6 pieces red onions, sliced
1/8-1/4 fluid ounce olive oil
1/8-1/4 fluid ounce red wine vinegar

Steps:

Melt the shredded cheeses on (not inside) the pita bread in microwave. Do NOT use an oven or broiler, as you want the bread to remain soft.
Add spinach and lettuce leaves (uncut).
Add remained sliced veggies, oil and vinegar.
Fold in half and serve.
NOTE: Do not add salt, as the cheese adds a sense of saltiness.

GREEK VEGGIE PITA SANDWICH

Greek Veggie Pita Sandwich image

This is a delicious and very filling pita stuffed with veggies...healthy with no oil and only 1 gram of fat. This is from Hungry Girl. Posting here for safe keeping!

Provided by AlwaysEnL

Categories Lunch/Snacks

Time 10m

Yield 1 pita, 1 serving(s)

Number Of Ingredients 11

Ingredients

1 whole wheat pita bread
2 ounces fat free Greek yogurt
1 small onion, sliced
1/2 cup sliced bell pepper (red and green)
2 cups fresh spinach
1/2 cup halved cherry tomatoes
salt
pepper
oregano
garlic powder
red pepper flakes (optional)

Steps:

In a small dish, combine yogurt with salt, pepper, oregano and garlic powder (season to taste). For some added spice, add red pepper flakes. In a skillet sprayed with no-cal cooking spray, cook onions and peppers over medium heat for 5 - 7 minutes. Add spinach and tomatoes, and cook until spinach leaves have lost their volume. Remove from heat, and mix veggies with yogurt sauce. Cut pita in half (toast if desired) and stuff with veggie mix.

Nutrition Facts : Calories 272.4, Fat 2.4, SaturatedFat 0.5, Cholesterol 1.1, Sodium 440.6, Carbohydrate 54.7, Fiber 9.4, Sugar 11.9, Protein 13.3

Tips:

To make the perfect pita bread pocket, use a sharp knife to slice the pita bread in half horizontally, creating two thin pockets.
For a crispy and flavorful pita bread, brush the outside with olive oil and sprinkle with garlic powder, oregano, and salt before baking in the oven.
To add extra flavor and texture to the sandwich, try grilling or pan-frying the vegetables before adding them to the pita pocket.
Experiment with different types of cheeses, such as feta, mozzarella, or cheddar, to find your favorite combination.
For a healthier alternative, use whole wheat pita bread and fill it with plenty of fresh vegetables.

Conclusion:

The veggie pita sandwich is a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. It is packed with fresh vegetables, protein, and healthy fats, making it a nutritious and satisfying choice. With its endless variations and customizable ingredients, the veggie pita sandwich is sure to become a favorite for vegetarians and meat-eaters alike.

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