Blt Garden Pita
Yield
6 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
cucumbers
sliced |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 8 | each |
cherry tomatoes
quartered |
|
| 1 | large |
carrots
shredded |
|
| 6 | cups |
romaine lettuce
torn |
*
|
| 12 | slices |
bacon
cut into quarters, cooked |
|
| 6 | each |
pita bread rounds
|
* |
| 6 | tablespoons |
salad dressing, creamy ranch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
cucumbers
sliced |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 8 | each |
cherry tomatoes
quartered |
|
| 1 | large |
carrots
shredded |
|
| 1.4 | l |
romaine lettuce
torn |
*
|
| 12 | slices |
bacon
cut into quarters, cooked |
|
| 6 | each |
pita bread rounds
|
* |
| 9E+1 | ml |
salad dressing, creamy ranch
|
|
Directions
Mix all ingredients except pita breads and dressing in large bowl.
Cut top ⅓ off each pita bread.
Spread inside pocket of each pita bread with 1 tablespoon dressing, fill pocket with 1/6 of the mixture.
