Combine all of the vegetables and herbs (except garlic).
Prepare the dressing: whisk together the garlic, olive oil, lemon juice and salt and pepper.
Pour dressing over the salad and toss to combine.
If you're serving sandwiches with cheese, lay a couple of slices of cheese on the pita round.
You can lightly bake it to melt the cheese, or serve cold.
Mound some of the fattoush along the center of the pita, fold up and enjoy!
Toast pita bread rounds (I just place them in my toaster over, two at a time).
Spread 2 tbsp hummus on two of the toasted pitas.
Sprinkle snipped green onions over hummus
Divide drained artichokes and tomato slices and layer them on the pitas.
Place 1 slice of gruyere on each
For cold sandwich, place remaining pitas on top of each and serve.
For warm sandwich, put the layered pita back in oven/toaster oven until cheese is melted. Place remaining 2 pitas on top and serve.
lacing 2 patties in each pita half. Top with lettuce and
In bowl stir together yogurt, cucumber, dill and mint.
Add grapes, bell peppers, celery, turkey and cheese.
Chill at least 1 hour for flavors to mingle.
Line each pita half with red lettuce leaves.
Then spoon turkey mixture into each sandwich.
o taste.
Cut 1 pita bread round down the middle
Cut off a small piece of the pita so you can reach inside. Sometimes I microwave the pita for a few seconds-it makes it more flexible to put things inside without breaking!
With a spoon or knife, spread inside with hummus.
Thinly slice cucumber and tomato and place inside, with red onion.
If you are using avocado, mash it up with a knife and spread on inside top of pita-it makes it easier!
Stuff the spinach in-it's easiest if you dice it first. Enjoy!
Lightly toast pita bread.
Break tuna chunks into small pieces in a bowl; stir in pickle, mayonnaise, olive oil, garlic powder, and rosemary until evenly blended.
Place Swiss cheese into the pocket of the toasted pita bread and spoon in tuna mixture.
Heat pita sandwich in the microwave on a microwave-safe dish until cheese is melted, 15 to 20 seconds.
In a large bowl whisk the first 4 ingredients until well blended.
Add next 4 ingredients and toss to combine.
Season salad with salt and pepper.
Carefully open pita breads at cut end.
Fill each with salad.
Serve immediately.
Mince onion, garlic cloves, carrot and green bell pepper.
In a large skillet, heat canola oil and cook garlic and ginger over medium heat until fragrant. Stir in onion, carrot, ground beef, green bell pepper and curry powder. Cook until ground beef are browned. Then stir in black eyed peas.
Stir in tomato ketchup, soy sauce, maple syrup, salt and pepper. Saute for about 1 minute. Then add cocoa powder. Stir to coat. Turn off the heat.
Halve each pita bread and spoon the keema curry into each pita bread.
Combine vegetables with mayonnaise and mustard.
Split pita bread; fill with vegetable mixture.
Add lettuce, if desired. Serves 4.
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.
he warmed pitas. Top each sandwich with some onion slices, banana
Combine all ingredients in a medium bowl.
Refrigerate an hour or so, if desired. This is optional but does help the flavors set.
Spoon mixture into 1 or 2 pita pocket halves, depending on how stuffed you'd like them.
Combine first 5 ingredients and stuff into pita halves.
Combine tuna, mayonnaise and mustard.
Chop lettuce and tomatoes.
Cut pita bread in half. Fill with tuna, lettuce and tomatoes.
Add dressing as desired.
Microwave 15 seconds or serve cold.
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.
ntil done.
For the sandwich, heat a large skillet over
turning once.
Prepare sandwich by warming pita or lavash and placing
Combine chicken, garlic and lime juice. Let sit for about 15 minutes, then add tandoori paste. Marinate at least 30 minutes; overnight in the refrigerator is even better.
Rub the chicken with the oil. Broil, grill or cook in a nonstick frying pan just until cooked through, about 5 or 6 minutes a side; be careful not to overcook. Transfer to a plate and let cool.
Cut the chicken into thin slices or small bite-size pieces. Set aside.
Mix together mayonnaise and yogurt, then stir in mint, if using. Set aside.
Brush the pitas on one ...
th off the pita bread (I keep my pita bread frozen, so