Nutrition per serving may change if servings are adjusted.
1 whole-wheat pita bread (6½-inch)
1 tablespoon brown mustard
1 medium apple, sliced
¼ cup shredded Cheddar cheese (1 oz.)
1 cup mixed salad greens
Cut pita in half and spread the insides with mustard, dividing evenly between the two halves. Stuff the pita with apple and cheese, dividing evenly. Arrange on a foil-lined toaster-oven pan. Toast, flipping once if necessary, until the cheese is starting to melt and the pitas are hot but not burning, 4 to 5 minutes. Remove from the toaster with a spatula. Carefully add greens to the pita pockets, dividing evenly.
354 calories;11 g fat(5 g sat); 7 g fiber; 51 g carbohydrates; 14 g protein; 96 mcg folate; 28 mg cholesterol; 12 g sugars; 0 g added sugars; 1,901 IU vitamin A; 13 mg vitamin C; 246 mg calcium; 3 mg iron; 732 mg sodium; 402 mg potassium
Vitamin A (38% daily value), Calcium (25% dv), Folate (24% dv), Vitamin C (22% dv)
Carbohydrate Servings: 3½
Exchanges: 2½ starch, 1 fruit, 1 high-fat protein, ½ vegetable
Delicious and satisfying light lunch. I used whole grain mustard, which was tasty, and a golden delicious apple, which became nicely tender when warm. Also splurged on a nice aged cheddar to make up for the small portion of cheese.
January 04, 2018
AMAZING! I love the combination of flavors here.The only thing I changed was the use of Dijon mustard instead of regular (all I had on hand). To my surprise, the apples, cheddar cheese and mustard blend very well with each other. The greens add texture and crisp to each warm bite. The melted cheddar tones down the flavors of sweet and sour making it absolutely perfect. I plan to make this for lunch for the rest of the week!
November 22, 2017
Me, my vegetarian friend and 1 year old boy liked them. Easy and quick to make. I almost left out the mustard because it sounded weird, but glad I didn't because it added another dimension to the flavors. Have already made it again!