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Caprese Pita Pockets

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Caprese Pita Pockets

4.5 from 2 votes
Print Pin Rate
Course: Lunch
Cuisine: Italian
Keyword: caprese, no cook, pita pockets, vegetarian, zucchini
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 374kcal


  • 4 large pita, whole wheat
  • 1 cup cherry tomatoes
  • 2 tablespoon basil, fresh
  • 8 leaf outer lettuce, green leaf
  • 1 medium zucchini
  • 4 stick string cheese
  • 2 tablespoon olive oil
  • 2 teaspoon vinegar, balsamic
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 teaspoon Italian Seasoning

Serve With

  • 2 medium pear


  • Cut pitas in half and split open.
  • Slice tomatoes in half; chop basil and lettuce. Dice zucchini and cut cheese sticks in to 8 pieces each.
  • Add all ingredients (except pitas) to a large bowl along with oil, vinegar, salt, pepper, and Italian seasoning; toss well. Scoop into pitas.
  • Serve with pear slices on the side.
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Calories: 374kcal | Carbohydrates: 56g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 592mg | Fiber: 8g | Sugar: 14g

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