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Dorothy Thomas

Pita Bread Recipe Sandwiches

A quick and delicious way to stuff fluffy pita bread with fresh veggies, protein, and creamy sauces for a satisfying meal. Perfect for lunchboxes or picnics!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Dessert, Lunch, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 rounds Pita bread (whole wheat or white)
  • ½ cup Hummus
  • 1 medium Cucumber (sliced)
  • 1 cup Cherry tomatoes (halved)
  • ¼ cup Red onion (thinly sliced)
  • ½ cup Feta cheese (crumbled)
  • ¼ cup Kalamata olives (pitted)
  • 2 tbsp Fresh parsley (chopped)
  • 1 tbsp Olive oil
  • 1 tbsp Lemon juice
  • To taste Salt & pepper
Protein Options (Optional):
  • Grilled chicken
  •  falafel, or chickpeas

Equipment

  • Knife & cutting board
  • Mixing bowls
  • Skillet (optional for warming pita)

Method
 

  1.  Slice cucumber, halve tomatoes, thinly slice red onion, and chop parsley.
  2. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
  3.  Lightly heat pita bread in a skillet for 30 seconds per side for flexibility.
  4. Cut pita bread in half and open pockets gently.
  5. Spread 1-2 tbsp hummus inside each pocket.
  6. Stuff with veggies, feta, olives, and protein (if using).
  7. Drizzle with dressing and sprinkle parsley.
  8.  Enjoy immediately or wrap in foil for on-the-go meals.

Notes

  • Make Ahead: Prep veggies and dressing separately; assemble before serving to prevent sogginess.
  • Vegan Option: Skip feta or use dairy-free cheese.
  • Storage: Best eaten fresh, but assembled sandwiches can be refrigerated for up to 4 hours.