Greek Pita Pockets
Makes 4 pitas | Prep: 15 min | No cooking needed
Ingredients
|
For the filling |
For assembly |
|---|---|
|
1 cup hummus, store bought or homemade |
4 pita pockets, whole wheat or white |
|
1 large cucumber, diced |
2 big handfuls romaine or spinach |
|
2 roma tomatoes, diced |
½ cup crumbled feta cheese |
|
¼ red onion, thinly sliced |
¼ cup kalamata olives, sliced |
|
2 tbsp olive oil |
Optional: banana peppers |
|
1 tbsp lemon juice |
|
|
1 tsp dried oregano |
|
|
Salt + black pepper to taste |
|
How to make it
- Mix the Greek salad: In a bowl, combine cucumber, tomatoes, red onion, olive oil, lemon juice, oregano, salt, and pepper. Toss it well. Let it sit 5 min so the flavors come together.
- Prep the pitas: Warm pitas for 10 seconds in the microwave or a dry pan so they don’t tear. Slice each one in half to make 2 pockets.
- Layer it up: Spread 2 tbsp hummus inside each pita half. This acts like glue and keeps the pita from getting soggy.
- Stuff them: Add a handful of greens to each pocket, then spoon in the cucumber-tomato mix. Don’t overfill or they’ll burst.
- Finish: Top each with crumbled feta and olives. Add banana peppers if you like heat.
Make it your own
- Add protein: Toss in 1 cup shredded rotisserie chicken, leftover grilled chicken, chickpeas, or falafel.
- Creamy version: Mix 2 tbsp tzatziki or greek yogurt into the hummus before spreading.
- Meal prep tip: Store the cucumber-tomato mix separate from pitas and hummus. It keeps 3 days. Assemble morning-of so pitas stay fresh.
- Low carb: Skip the pita and serve it as a chopped salad bowl over greens.
Flavor boost: A sprinkle of za’atar or sumac right before eating takes it up a notch.
