Description
Hey friends, Beau here! If lunch has been feeling boring, rushed, or straight-up uninspiring, these Pita Pocket Stuffers are about to change the game. They’re quick to make, endlessly customizable, and perfect for busy days when you still want something fresh, filling, and fun. Think of them as little edible pockets of happiness—ready in minutes and packed with flavor.
Ingredients
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4 mini pita pockets (whole wheat or regular)
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½ cup cooked, chopped chicken or ½ cup hummus (for vegetarian)
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½ cup shredded lettuce or baby spinach
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¼ cup diced cucumber
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¼ cup shredded carrots
Optional Add-Ins (mix & match):
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Crumbled feta or goat cheese
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Cherry tomatoes, halved
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Kalamata olives, sliced
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Tzatziki or yogurt sauce
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Avocado slices
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A pinch of za’atar, dill, or black pepper
Instructions
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Warm the pitas
Gently warm the pita pockets for about 15–20 seconds in the microwave or briefly in a dry pan. This makes them soft and easy to open. -
Open the pocket
Carefully cut a small slit along the top edge of each pita and gently open it to form a pocket. -
Add the base
Spread hummus inside the pita or add your chopped chicken. This acts as the flavor foundation. -
Layer the veggies
Add lettuce or spinach first, followed by cucumber and carrots. Sprinkle in any extras you love. -
Finish & serve
Add cheese or sauce if using. Serve right away or wrap tightly for lunch on the go.
Notes
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Warm = flexible: Cold pitas tear easily, so don’t skip warming them.
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Don’t overstuff: A slightly filled pita is easier (and neater!) to eat.
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Meal-prep smart: Prep all fillings ahead of time, but assemble the pita the day you’ll eat it to avoid sogginess.
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Kid-friendly hack: Slice filled pitas into bite-size rounds for easy lunches.