Veggie Pockets

Servings: 12


  • Three medium onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons barbecue sauce
  • 4 cups broccoli florets, cooked and drained
  • 2 cups cauliflowerets, cooked and drained
  • 1/4 cup reduced-fat mayonnaise
  • 1/2 cup each grated carrot, red cabbage and yellow summer squash
  • Six pita breads (6 inches), halved and warmed
  • 2 cups shredded lettuce


In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for two minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through.

Fill each pita half with about two tablespoons lettuce and ½ cup vegetable mixture.

Values per serving:
Calories: 143, Total Fat: 1 g
Fiber: 3 g