Veggie and Hummus Pita Sandwich
By Kate R. and sulakshana m. from Valley City Junior/Senior High School, Valley City/ North Dakota.
Description
This Mediterranean sandwich is full of flavor and texture. A lightly toasted pita smothered with creamy hummus and filled with crunchy cucumber, crisp bell pepper and juicy pieces of chicken. This main dish sandwich is filling and easy to eat on the go.
Nutrition Facts
Serving size: 1 sandwich
| Calories | 205 |
| From Fat | 10% |
| From Saturated Fat | 7% |
| From Sugar | 3% |
| Sodium | 315mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Olive oil | 1 TBSP | 3 1/8 cups/1.27 lb |
| Red Wine Vinegar | 2 tsp | 1 1/2 cups/12 oz |
| Table Salt | 1/2 tsp | 1 Tbsp |
| Ground Black Pepper | 1/8 tsp | 1 tsp |
| Cucumber, thinly sliced | 3 oz | 1.5 lb |
| Green bell pepper, seeded and thinly sliced | 4 oz | 3 lb |
| Romaine lettuce, washed, dried and cut into bite-sized pieces | 4 oz | 3 lb |
| Cooked chicken cut into bite-sized pieces | 6 oz | 3 lb |
| Hummus | 3/4 cup | 6 1/4 cup |
| Enriched White Pita Bread | 3 pieces | 25 pieces |
Preparation
Combine oil, vinegar, salt, and pepper in a large bowl and whisk until salt is dissolved. Add cucumber, bell pepper, lettuce, and chicken and toss until vegetables are coated and everything is combined.
Lightly toast pita bread on both sides. Cut pita in half horizontally and gently open each half to create a pocket. Spread 2 tablespoons of hummus in each pita pocket, then fill with about 1 cup of vegetable mixture. Repeat with remaining pitas and vegetables.
0 comments