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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana Ingredients:
1 carton (8 ounces) spreadable cream cheese |
1/4 cup sunflower kernels |
1 teaspoon seasoned salt or salt-free seasoning blend |
4 wheat pita breads, halved |
1 medium tomato, thinly sliced |
1 medium cucumber, thinly sliced |
1 cup sliced fresh mushrooms |
1 ripe avocado, peeled and sliced |
Directions:
1. In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado. Yield: 4 servings.
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