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Veggie Topped Pita

Veggie Topped Pita
 
Prep Time:
10 min
Total Time:
10 min
Makes:
1

What You Need

1 whole wheat pita bread (6 inch)
1/4 cup  sliced cucumber
3 thin slices tomato
2 Tbsp.  PHILADELPHIA Garden Vegetable Light Cream Cheese Product
1 KRAFT SINGLES Light Process Cheese Product Slice

Make It

PLACE bread in resealable sandwich-size plastic bag. Place cucumber in one side of another resealable sandwich-size plastic bag; loosely tie pipe cleaner or twist-tie around middle of bag. Place tomato in other side of bag; seal bag. Twist pipe cleaner tightly to separate the cucumber from the tomato. Curl ends of pipe cleaner to resemble the antennae on a butterfly.

SPOON cream cheese spread into small airtight container; place in insulated lunch box or bag. Add bread, vegetables and Singles along with a small plastic knife or wooden popstick for spreading. Refrigerate until ready to serve.

SPREAD bread with cream cheese spread; top with Singles and vegetables.

Kraft Kitchens Tips

Serving Suggestion
Serve with a small green apple, 1 Jell-O No Sugar Added Refrigerated Strawberry Gelatin Snack and bottled water.
Variation
Prepare as directed, using 2 mini whole wheat pita breads and dividing ingredients equally between the 2 breads.
K:45085v1ec:88284
Average Rating  (1)
Rated  by a cook on 12/16/2006
" This is a great healthy snack/meal. I love doing this and in the summer it is even better if you warm it up on the barbeque." 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1 sandwich (193 g)

Nutritional Information

Calories
 300
Total fat
 12 g
Saturated fat
 6 g
Cholesterol
 30 mg
Sodium
 850 mg
Carbohydrate
 40 g
Dietary fibre
 5 g
Sugars
 6 g
Protein
 12 g
Vitamin A
 15 %DV
Vitamin C
 20 %DV
Calcium
 10 %DV
Iron
 15 %DV
RecipeDetail