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| | Meat Stuffed Pita Pockets 1/4 cup of dairy sour cream
1/4 cup of mayonnaise or salad dressing
1 tablespoon of prepared horseradish or prepared mustard
2 cups of coarsely chopped cooked beef, pork, ham or lamb
1/2 cup of shredded carrot or chopped celery
2 large pita bread rounds
1/3 cup of alpha sprouts or 4 lettuce leaves Combine the sour cream, mayonnaise and horseradish. Stir in meat and carrot. Halve pita bread crosswise. Line each half with alfalfa sprouts or lettuce. Spoon in meat mixture. Serves 4 |
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Grilled Chicken Pita Pockets 2
4 chicken breasts
1 clove garlic
2 lemons
1/2 cup of mayonnaise
Pita bread
Marinate chicken breasts with the juice of one lemon for 1 to 2 hours prior to grilling. Also mix sauce a few hours early. Cover and refrigerate. Sauce: Mix 1 clove finely chopped garlic, juice of 1/2 a lemon and mayonnaise. Tear grilled chicken breasts into bite sized pieces. Squeeze remaining lemon onto meat. Cut pita bread in half. Fill with chicken and top with sauce. Tuna Salad Pita Pockets 3
3-4 cans tuna, canned
2 diced onions
2 diced green peppers
6 tbsp. mayonnaise
Seasonings (salt, pepper, garlic salt)
2 bags pita bread
1 head of lettuce
Open cans of tuna and empty into bowl. Add mayonnaise and mix with tuna. Mix into mixture diced onions and peppers; season. Cut pitas in half. Put some lettuce near the side of pocket inside. Layer on top inside then the tuna mixture. Garden Pita Pockets 4
1/2 cup of plain yogurt
1/2 cup of shredded zucchini
1/4 teaspoon of dill weed
8 boiled ham slices
2 pita bread rounds, cut in half
1/2 cup of alfalfa sprouts
Tomato slices
4 Velveeta slices pasteurized process cheese spread, cut in half
Combine yogurt, zucchini and dill weed; mix well. Spread 1 ham slice with 1 tablespoonful yogurt mixture; cover with second ham slice; roll up. Fill bread with sprouts, ham roll, tomatoes and process cheese spread. Top with remaining yogurt mixture. Makes 4 sandwiches. 
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