Pita pockets are a great way to eat salad on the go. Fill them with whatever vegetables and protein you like. Homemade dressing or hummus add flavor!



 

    Serves: 1 servings    Total Time:  10 minutes Prep Time: 10 minutes Cook Time: 0 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Pita  - 1 whole wheat pita bread, 6 inch Carrots - ¼ cup, grated Tomatoes - ⅓ cup, chopped Romaine - 3 leaves romaine lettuce Cucumber - ½ cup, chopped Protein - 3 oz cooked chicken breast, fish, beans, tofu, tempeh, ground chicken/turkey Ranch - 2 Tablespoons ranch dressing 

## Instructions

Step 1

Cut the pita in half, making two half circles. Gently open each pocket.

Step 2

Grate the carrots and chop the tomatoes, lettuce and cucumber. Add them to a medium sized bowl.

Step 3

Dice the chicken and add to the bowl.

Step 4

Add the ranch to the bowl and mix so that all ingredients are covered in dressing.

Step 5

Divide the mixture equally into each pita pocket. Enjoy!

 

### Notes

This recipe is great for using leftovers like baked chicken, pork or steak. You can use whatever vegetables you enjoy. Try it with our homemade ranch dressing (recipe [HERE](https://www.bmc.org/recipes/ranch-dressing)) and leftover oven baked chicken fingers (recipe [HERE](https://www.bmc.org/recipes/oven-baked-chicken-fingers)).

## Nutrition Information

  Serving Size: 1 serving Calories: 385 Calories Fat: 19.5g Saturated Fat: 2.3g Carbohydrates: Net Carb: 20.9g Dietary Fiber: 6.4g Protein: 35.1g Sodium: 664