Roasted Veggie & Hummus Pita Pockets

Roasted Veggie & Hummus Pita Pockets

1 Review
From:, November 2017

Mediterranean flavors and fiber-packed ingredients combine for a satisfying and tasty pita-pocket sandwich.

Ingredients 1 serving

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  • 1 6½- inch whole-wheat pita bread
  • 4 tablespoons hummus
  • ½ cup mixed salad greens
  • ½ cup Sheet-Pan Roasted Root Vegetables, roughly chopped (see associated recipe)
  • 1 tablespoon crumbled feta cheese


  • Prep

  • Ready In

  1. Cut pita bread in half. Spread 2 tablespoons hummus inside each half of the pita pocket.
  2. Stuff each pita pocket with greens, roasted vegetables and feta.
  • To make ahead: Assemble recipe, cover and store in the refrigerator for up to 1 day. If storing for more than 1 day, refrigerate mixed greens separately and add them right before serving.

Nutrition information

  • Serving size: 2 pita pockets
  • Per serving: 357 calories; 12 g fat(3 g sat); 10 g fiber; 54 g carbohydrates; 14 g protein; 135 mcg folate; 8 mg cholesterol; 5 g sugars; 0 g added sugars; 3,694 IU vitamin A; 10 mg vitamin C; 112 mg calcium; 4 mg iron; 768 mg sodium; 525 mg potassium
  • Nutrition Bonus: Vitamin A (74% daily value), Folate (34% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 1 medium-fat protein, ½ carbohydrate, ½ fat, ½ vegetable

Reviews 1

November 29, 2017
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By: tdono4
I halved the roasted root vegetable recipe and this made a delicious, filling dinner for me and my husband with leftovers for lunch. I added a quartered hard boiled egg to each pita to boost the protein. A drizzle of tahini dressing on top might be a nice addition.
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