Pita Sandwiches Stuffed with Chopped Salad and Cheese

by Laura on September 19, 2013

in Sandwiches

A great make-ahead lunch recipe that can be altered according to what you like and what you have in the fridge.

  • 1/4 cups fresh lime juice
  • 1/4 cups extra-virgin olive oil
  • 1 tbsp honey
  • 2 tbsps chopped fresh mint or basil
  • 1 tsp Salt
  • 1 tsp freshly ground black pepper
  • 1 avocado pitted, peeled, diced
  • 2 fulls English cucumbers, sliced crosswise in 1/4-inch slices
  • 2 fulls Roma tomatoes
  • 1/2 cups pitted green olives
  • 1 cup Pepper Jack cheese, grated
  • 6 cups hearts of romaine, coarsely chopped
  • 2 6-inches pitas


In large bowl, combine juice, oil, and honey; stir to combine. Add mint, salt, and pepper; stir to combine.

Add avocado, cucumbers, tomatoes, and olives; gently toss. Add cheese and lettuce; toss. Taste and adjust seasoning as needed. Cut pitas in half, open pocket, and fill each half with salad. Do not overfill or pita will tear.

Nutritional information (per sandwich): Calories 270, fat calories 150; total fat 17 grams, sat fat 4 grams, cholesterol 15 milligrams; sodium 560 milligrams; fiber 3 grams, sugars 5 grams; protein 8 grams; vitamin A IUs 60%; vitamin C 30%; calcium 15%; iron 10%.

 Serves: 8 sandwich halves

Source: Melissa’s Everyday Cooking with Organic Produce, Cathy Thomas, John Wiley & Sons, Inc., 2010.

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