Veggie Pillows

pita pocket with veggies

Makes 2 servings

Serving Size: 1/2 pita


  • 1 celery stalk
  • 1 carrot
  • 1/2 green bell pepper
  • 2 tablespoons low-fat ranch-style salad dressing
  • 1 slice whole-wheat pita bread


  1. Wash hands and surfaces.
  2. Wash celery and chop into small pieces.
  3. Wash and peel carrots and chop into small pieces.
  4. Wash and chop green pepper.
  5. Combine all vegetables in a bowl and add dressing.
  6. Cut pita bread in half and open pita pocket. Stuff veggies into pocket.
  7. Refrigerate leftovers immediately.

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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