What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?

I love vegetables and I need some healthy recipes for whole wheat pita bread and whole wheat tortillas… what can i make with them? Thanks.

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9 Responses to “What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?”

  1. If only I had those pennies said:

    We often make pita bread tacos for a change up.

    Then you can stuff it with lots of lettuce, tomato and salsa.

  2. Kelz said:

    i use them as pizza bases just use low fat cheese and lots of vegie toppings and little or no meats

  3. susieque said:

    My sister in Los Angeles used to be on weight watchers
    and she showed me how to take a flour tortilla (wheat or white)
    heat it up on the skillet with the shredded Jack Cheese on it,
    then when the cheese has melted,
    remove from the hot skillet,
    put a little sour cream on it, then,
    add the shredded lettuce, and roll it up !
    It is a light and not expensive pick-me-up
    while not being meat based,

  4. M ♥ C said:

    i worked in a salad cafe and we made veggie melts on pita bread. it was a bagged mix of broccoil califlower and zucchini and we would steam them and add 2 slices of cheese then melt it in microwave on pita.

    plain grilled chicker with salad and dressing is good to make with tortillas…like a wrap

    grilled veggies on either bread would be good to.
    fresh tuna and baby greens on either

  5. farquark said:

    I like to wrap fresh spinach and homemade chicken salad in tortillas for lunch.

    We also make homemade hummus (garlic, chickpeas, tahini, lemon juice, salt in the food processor) and put fresh tomatoes and lettuce in a tortilla. Delicious!

    Good luck!

  6. Suzy said:

    With whole-wheat tortilla:

    Santa Fe Vegetable Wrap: http://www.wholefoodsmarket.com/recipes/sandwich/wrap_santafe.html

    Mediterranean Quesadillas: http://www.wholefoodsmarket.com/recipes/vegetarian/mediterraneanquesadillas.html

    With whole-wheat pita:

    Fill pita with your favorite hummus spread, sliced avocado, sprouts, sliced cucumber, shredded carrot, and sliced tomato for a healthy and filling vegetable sandwich.

    Or you can fill the pita with some low-sodium organic deli turkey breast, sliced avocado, meunster cheese, and lettuce and tomato.

  7. GingerGirl said:

    I like to cook some egg whites and put that in the wheat pita pocket with some salsa and maybe a little bit of fat-free cheese.

  8. cookingkay1955 said:

    Caribbean Wrapper
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 4

    Ingredients
    – 3 tablespoons mayonnaise
    – 1 tablespoon thawed orange juice concentrate
    – 2 teaspoons lime juice
    – 1/2 teaspoon lemon pepper
    – 1 tablespoon oil
    – 1 (8-ounce) package shredded coleslaw mix (about 4 cups)
    – 6 green onions sliced with tops
    – 1 (15-ounce) can black beans drained and rinsed
    – 1 HORMEL® Pepperoni (3.5-ounce) package sliced
    – 4 MANNY’S™ 9″ Burrito Size Flour Tortillas , warmed

    Directions
    In small bowl, combine mayonnaise, orange juice, lime juice, and lemon pepper; set aside. Meanwhile, in large skillet, heat oil over medium heat. Add coleslaw and onions; cook, stirring constantly until vegetables begin to wilt, about 2 to 3 minutes. Add beans, pepperoni, and mayonnaise mixture; stir until heated through. Evenly divide filling among each tortilla. Fold burrito-style and serve.

    California Beach Club Wrap
    Prep Time: 30 minutes
    Servings: 4

    Ingredients
    – 1/2 cup garden vegetable flavored cream cheese
    – 4 MANNY’S™ 9″ Burrito Size Flour Tortillas
    – 1/4 pound JENNIE-O TURKEY STORE® Oven Roasted Turkey Breast , thinly sliced
    – 1/4 pound HORMEL® CURE 81® Ham , thinly sliced
    – 4 (1-ounce) American cheese slices
    – 2 Roma tomatoes thinly sliced
    – 1/4 cup HORMEL® Real Bacon Bits or pieces
    – 1 avocado peeled and diced

    Directions
    Spread cream cheese to within 1/2 inch of the edge of each flour tortilla. Begin layering 1/4 each the turkey and ham. Top with cheese slices, sliced tomatoes, bacon pieces and diced avocado. Roll up tortillas. Slice diagonally in half and serve.

    Zesty Turkey Wrap

    Cooking Method: No Cook
    Prep Time: 10
    Cooking Time: 10-20 minutes

    Makes: 6 servings

    Ingredients

    2 cups cooked Butterball® Turkey, finely chopped
    1/4 cup sliced green onions
    1/4 cup sun-dried tomatoes, finely chopped
    1/2 cup ranch-style dressing
    6 lettuce leaves
    6 whole wheat tortillas, (8 inch)

    Directions

    ——————————————————————————–
    Combine turkey, onions, tomatoes and dressing in medium bowl.
    Place lettuce leaves towards one edge of each tortilla. Top each lettuce leaf with equal amounts of the turkey mixture. Roll to wrap.
    Option: instead of tortillas, try using pita pockets: cut pockets in half, line with lettuce and add turkey salad.
    Serving Suggestions

    ——————————————————————————–
    Serve with a baked variety of chips and crunchy celery sticks alongside, if desired.

    Prep:
    15 min

    Start To Finish:
    15 min

    Makes 4 servings

    ——————————————————————————–

    TIPS from the kitchens

    Serve With
    Heading for the soccer game? Grab these veggie- and cheese-stuffed wraps, fresh nectarines and some mineral water.

    Substitution
    These fun, portable sandwiches have endless possibilities. Try different flavors of cream cheese, chopped fresh broccoli, sliced green onions or shredded zucchini.

    ——————————————————————————–

    Garden Vegetable Wraps
    At last, a “painless” way to get your kids to eat their veggies.

    1/2 cup garden vegetable-flavored cream cheese
    4 flour tortillas (8 to 10 inches in diameter)
    1 cup lightly packed spinach leaves
    1 large tomato, thinly sliced
    3/4 cup shredded carrot
    8 slices (1 ounce each) Muenster or Monterey Jack cheese
    1 small yellow bell pepper, chopped (1/2 cup)

    1. Spread 2 tablespoons cream cheese over each tortilla. Top with spinach and tomato to within 1 inch of edge. Sprinkle with carrot. Top with cheese. Sprinkle with bell pepper.
    2. Roll up tortillas tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.

    Makes 4 wraps

    2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick
    2-3 cloves garlic, minced
    1 cup chopped onions
    1 tablespoon curry powder
    3/4 cup chopped cauliflower
    3/4 cup chopped broccoli
    1/2 cup shredded carrots
    Salt and pepper to taste
    1/2 cup chopped tomatoes
    2-3 scallions, chopped
    6-8 tortillas or chapati
    Plain yogurt or sour cream

    Melt the Crisco Shortening in a large skillet over medium heat. Add the garlic and onions and cook, stirring often until just tender. Do not allow to brown.

    Stir in the curry powder and cook about 1 minute. Add the cauliflower, broccoli, carrots, and salt and pepper. Cover and cook, stirring occasionally, about 5 minutes or until the vegetables are crisp tender. Stir in the tomatoes and scallions. Cook about 1 minute uncovered.

    To serve, place the filling in the middle of each tortilla or chapati, top with a little yogurt or sour cream and roll up. Serve immediately

    Confetti Turkey Roll-Ups

    Deli smoked turkey combines with colorful vegetables for easy-to-make sandwiches or appetizers rolled in flour tortillas.

    1 (8-ounce) package cream cheese, softened
    1 cup LAND O LAKES® Sour Cream
    1 teaspoon prepared mustard
    2 tablespoons chopped fresh basil leaves*
    8 large (10-inch) flour tortillas, warmed
    8 slices (1 ounce each) deli smoked turkery
    1 (16-ounce) package broccoli slaw mix
    1/2 pound (2 cups) LAND O LAKES® Deli Cheddar Cheese, shredded
    1/2 cup sliced green onions
    1 (2 1/4-ounce) can (1/2 cup) sliced pitted ripe olives, drained
    Combine cream cheese, sour cream and mustard in small mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in basil. Spread 1/4 cup cream cheese mixture onto each tortilla to within 1/4 inch of edge.
    Combine broccoli slaw, cheese, onions and olives in large bowl. Layer each tortilla with 1 slice turkey and 1 1/4 cups broccoli slaw mixture. Roll up tightly; secure with toothpick.
    To serve, cut each roll-up into thirds. Secure with toothpicks.
    Makes 24 roll-ups or 64 (1-inch) appetizers.

    *Substitute 2 teaspoons dried basil leaves.

    TIP: To warm tortillas, heat in microwave on HIGH 30 to 60 seconds.

    TIP: To make appetizers, trim each end of roll-up. Cut into 8 (1-inch) pieces. Repeat for remaining roll-ups.

    MAKE-AHEAD: These roll-ups can be assembled up to 4 hours ahead. Wrap in plastic food wrap. Refrigerate until serving time.

    Nutrition Facts (1 roll-up)
    Calories: 190
    Fat: 11 g
    Cholesterol: 30 mg
    Sodium: 360 mg
    Carbohydrates: 16 g
    Dietary Fiber: 1 g
    Protein: 7 g

    Turkey, Onion, and Tomato Pita Pockets

    1 md Red onion, peeled & thinly sliced into rings
    16 Cherry tomatoes, quartered
    1 c Turkey, cooked, chopped
    2 c Iceburg lettuce thinly sliced
    1/3 c Shredded fresh basil
    1 tb Light brown sugar
    1/4 c Balsamic vinegar
    1 tb Olive oil
    Salt & pepper to taste
    4 6 in diameter pita bread rounds cut in half
    In a large bowl, toss together the onion, tomatoes, turkey, lettuce, and
    basil.
    Sprinkle with the brown sugar and drizzle with the balsamic vinegar and
    olive oil. Toss well and season with salt and pepper.
    Cover and let marinate in the refrigerator for at least two hours.
    To make the sandwich, open the pita pocket and add as much mixture as you’d
    like.

    Veggie Pita Pizzas

    2 (6 inch) pita bread rounds
    1/2 (8 oz.) can (1/2 c.) herbed or plain tomato sauce
    1 c. cooked vegetable (such as broccoli, mushrooms, cauliflower, green
    pepper, asparagus, or green beans)
    1/2 c. (2 oz.) shredded part-skim Mozzarella cheese

    Split each pita bread round horizontally so you have 4 rounds. Place rounds
    on a baking sheet. Bake in a 450° oven for 2 to 3 minutes or until dry and
    crisp. Spread each round with tomato sauce. Arrange vegetables on top of
    each round. Sprinkle with Mozzarella cheese. Bake in a 450° oven about 5
    minutes or until cheese melts and pizzas are heated through. Makes 4
    servings.

  9. yoohoo said:

    anything you’d make into a sandwich or a salad is good w/ pita. Healthy? Use avacado slices instead of mayo! it’s really a nice change!




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