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Fresh Veggie Pockets

Rated as 4.14 out of 5 Stars

"These fresh filled pitas are crunchy with crisp vegetables and nutty sunflower kernels. They're a fast-to-fix lunch when you're on the go."
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Original recipe yields 4 servings


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  1. In a bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with tomato, cucumber, mushrooms and avocado.


  • One serving (prepared with fat-free cream cheese, unsalted sunflower kernels and salt-free seasoning blend) equals 378 calories, 660 mg sodium, 5 mg cholesterol, 48 gm carbohydrate, 18 gm protein, 15 gm fat, 9 gm fiber. Diabetic Exchanges: 3 starch, 2 fat, 1 vegetable, 1 meat. 4 servings.
  • © 2002 Reiman Media Group, Inc.


Read all reviews 4
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This was really good and so easy! I had guacamole on hand, so I skipped the spread. I didn't use salt but seasoned the cucumbers with chile lime powder. I prefer to eat the pita like a taco rath...

Makes a great lunch! I'd craved this forever after a restaurant I used to get a similar pocket at closed down. There are a few small differences between this and my remembered version. Spread th...

Very quick, easy, and satisfying. I didn't add mushrooms bc I don't like them, and used seasoned salt instead of regular salt. I also have pocketless pitas so just used one pita like a tortill...

this is my kind of food! I hesitated reviewing this because I didn't add everything simply because I didn't have it on hand, however, that being said - this is a great base to a number of pita s...