Rating: 3 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 1
  • 5 star values: 0

Fresh carrot and celery sticks are a crunchy side.

Jackie Mills, MS, RD
Recipe by Cooking Light December 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 stuffed pita half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 10 ingredients in a food processor. Process until finely chopped. Divide mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side or until lightly browned.

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  • Combine cucumber, yogurt, juice, and 1/8 teaspoon salt in a small bowl. Line each pita half with 1 lettuce leaf and 2 tomato slices. Place 1 patty in each pita half. Top each patty with about 1 tablespoon cucumber mixture.

Nutrition Facts

220 calories; calories from fat 18%; fat 4.4g; saturated fat 0.8g; mono fat 1.2g; poly fat 1.5g; protein 10.4g; carbohydrates 37.2g; fiber 6.7g; cholesterol 54mg; iron 3.2mg; sodium 617mg; calcium 83mg.
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