Ingredients20 m servings
- In a bowl, combine the first nine ingredients; set aside. In a jar with tight-fitting lid, combine the oil, vinegar, mustard, honey, lime juice, garlic powder, salt, cumin and cayenne; shake well. Line pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing.
- Nutritional Analysis: One serving (2 filled pita halves with about 1-1/2 tablespoons dressing) equals 464 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 885 mg sodium, 81 g carbohydrate, 7 g fiber, 20 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 fat, 1 vegetable.
ReviewsRead all reviews 4
I had the cabbage on hand, but in my hunger forgot to add it. This was an excellent lunch!
Outstanding recipe! I think the dressing is what really makes the dish. I make it as a salad and pour the dressing over it and eat it without pitas also, and it's great.
This was a very good one-dish meal. I used black beans, and instead of canned tomatoes, I used fresh tomatoes and added a generous amount of Bueno green chilies. I also subbed shallot for onion ...