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Grilled Veggie Pita

Note: Grill extra veggies at dinnertime so you’ll have some on hand for sandwiches and salads. They will keep refrigerated in a tightly sealed container for up to a week. Get an adult's help with the part of this recipe that requires a food processor.

Prep time: 5 minutes

What you need:

  • 1/2 cup low-fat cream cheese or any other low-fat spreadable cheese
  • 1 teaspoon chives, chopped
  • 1 teaspoon parsley
  • 3-4 cups leftover grilled veggies (we like carrots, eggplant, and zucchini)
  • 4 whole-wheat pitas
Equipment and supplies
  • Food processor
  • Butter knife (for spreading)

What to do:

  1. With an adult's help, place cream cheese and herbs into a food processor.
  2. Pulse until herbs are evenly distributed throughout cheese.
  3. Spread 1–2 tablespoons of herbed cream cheese onto the inside of each pita.
  4. Stuff each pita evenly with grilled veggies.

Serves: 4

Serving size: 1/2 pita

Nutritional analysis (per serving):

260 calories
11g protein
7g fat
3.5g sat. fat
43g carbohydrate
7g fiber
15mg cholesterol
440mg sodium
7g sugars

Reviewed by: Mary L. Gavin, MD

Note: All information on KidsHealth® is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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