California Veggie Pitas

By Tonya_Speed

Per Serving: 358 Calories; 20g Fat; 17g Protein; 32g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 539mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat. Points: 8

Ingredients

• 1/2 cup salsa verde
• 1 1/2 cups shredded low fat Cheddar cheese
• 2 avocadoes, peeled, pitted and chopped
• 1 1/2 cups chopped tomato
• 3/4 cup broccoli sprouts
• 1 1/2 cups chopped Romaine lettuce
• 1/2 cup chopped cucumber
• 1/2 cup low fat sour cream
• 1/4 tablespoon sunflower seeds
• 2 pita rounds, halved
• Plastic wrap or aluminum foil

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Combine all ingredients, except pita rounds; spoon mixture evenly into pita halves.
Place pita on plastic wrap or aluminum foil and seal; refrigerate overnight or until ready to serve for lunch.
Serving Suggestion: Yogurt parfait made with vanilla yogurt, sliced strawberries, bananas and chopped pecans.