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 a pita onto a 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 hard-boiled 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