Pita Pockets

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 6

Serving Size: 1/2 pita pocket with 4 ounce of fresh vegetables

Ingredients

3 each Pita pockets, cut in half
1 cups Green cabbage, thinly sliced
1 cups Red cabbage, thinly sliced
½ cups Green bell pepper, thinly sliced
½ cups Red bell pepper, thinly sliced
1 cup Carrots, peeled and grated
½ cup Red onions, thinly sliced
¼ cup Balsamic vinegar
½ teaspoon Salt
½ teaspoon Pepper

Preparation

1. Toss all vegetables in balsamic vinegar.
2. Stuff in half piece of pita pocket.

Nutrition information

Calories: 147 Total Fat: 1g Saturated Fat: 0 Carbohydrate: 31g Protein: 5g Sodium: 562g Vitamin A: 247μg Vitamin C: 111mg Calcium: 101mg Iron: 2mg Folic Acid: 101μg