Grilled Veggie Pita

Note: Grill extra veggies at dinnertime so you’ll have some on hand for sandwiches and salads. They will keep refrigerated in a tightly sealed container for up to a week. Get an adult's help with the part of this recipe that requires a food processor.

Prep time: 5 minutes

What you need:

• 1/2 cup low-fat cream cheese or any other low-fat spreadable cheese
• 1 teaspoon chives, chopped
• 1 teaspoon parsley
• 3-4 cups leftover grilled veggies (we like carrots, eggplant, and zucchini)
• 4 whole-wheat pitas

Equipment and supplies

• Food processor
• Butter knife (for spreading)

What to do:

1. With an adult's help, place cream cheese and herbs into a food processor.
2. Pulse until herbs are evenly distributed throughout cheese.
3. Spread 1–2 tablespoons of herbed cream cheese onto the inside of each pita.
4. Stuff each pita evenly with grilled veggies.

Nutritional analysis (per serving):

• 260 calories
• 11g protein
• 7g fat
• 3.5g sat. fat
• 43g carbohydrate
• 7g fiber
• 15mg cholesterol
• 440mg sodium
• 7g sugars

Serves: 4

Serving size: 1/2 pita

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