Recipe: Veggie Filled Lunch Pita
Looking for quick and easy lunchtime inspiration? This Veggie Filled Lunch Pita can be tossed together in minutes and adds variety to your weekday lineup. We provided a framework below, but feel free to mix up the veggies with whatever you enjoy most and have on hand. Select and prep a protein based on your preferences – we’ve offered a few ideas in our tip section!
The versatility of this dish makes it a staple in weekday rotations without repeating the same ingredients, thanks to the mix-and-match veggie and protein options. Having the ingredients prepped ahead ensures easy assembly for a fast and filling midday meal.
Veggie-Filled Lunch Pita
Serves 1
Ingredients:
- 1 whole-wheat pita bread (6-7 inches)
- 2-3 Tbsp hummus
- 1/4 medium cucumber, thinly sliced
- 1/4 red or yellow bell pepper, thinly sliced
- 1/4 ripe avocado, thinly sliced
- 1/4 medium tomato, thinly sliced
- 1 serving protein of choice (see tip section)
- Fresh herbs or spices, optional
Directions:
- Place pita onto plate and spread with hummus.
- Top hummus with layers of sliced cucumbers, bell pepper strips, avocado, and tomato slices.
- On top of the veggies, add protein of choice (we used leftover baked salmon in our photo).
Tip: Protein selections might include leftover grilled chicken or baked salmon, sliced tempeh, deli turkey, canned tuna, or sliced hardboiled eggs.
Swaps:
- For the hummus: Neufchatel cheese, goat cheese, vegan cream cheese, or mashed avocado
- For the pita bread: 100% whole wheat bread, sandwich thins, cassava or almond flour tortilla
- For the veggies: fresh sliced mushrooms, thinly sliced red onion, sprouts, baby spinach, or spring mix