BLT Pita Pockets

Dinner hath not known such delicious simplicity as the BLT Pita Pocket meal.

Loved this. Devoured this.

And a healthful, hearty little meal it is – whole wheat pita pockets are filled to brimming with crisp turkey bacon, fresh lettuce, bright, juicy tomatoes, and a creamy, light avocado/mayo spread.

I ventured out and made my own pita pockets and wish I could share that recipe but since only about three of the 12 baked up with an actual pocket (the others resembled a lumpy flatbread…delicious, but not a pita pocket), it looks like I need to perfect them a bit more before sharing. Feel free to use your own favorite homemade recipe or grab a package at the store (from what I hear, all pita pocket brands are not created equal so try to grab fresher-tasting pitas, if you can).

With fall baseball starting a couple nights a week and trying to cram every last bit of fun into the week before school starts, quick meals like this are just plain awesome.

BLT Pita Pockets

What To ServeHomemade Pita Bread
Chips and an awesome dip like this Amazing Shrapnel Dip
Fresh veggies and/or fruit

One Year Ago: Creamy Banana Pudding Trifle
Two Years Ago: Parker House Rolls

BLT Pita Pockets

Yield: Serves 4-6

BLT Pita Pockets

Note: the mayo/avocado mixture becomes quite soupy after sitting for longer than 5-10 minutes, so I suggest mixing that up right before serving so it stays thick and chunky. Also, if your pita pockets are on the small side, you may need to cut the tomatoes and bacon in half to fit everything inside.

Ingredients

  • 20 slices turkey bacon
  • 1/2 cup reduced-fat mayonnaise (I prefer the Hellman’s brand)
  • 2 ripe avocados, peeled and coarsely chopped
  • 1/2 teaspoon white wine or red wine vinegar
  • Salt and pepper
  • 4 vine-ripe tomatoes
  • 4 cups green leaf or romaine lettuce
  • 6 whole wheat pita pocket breads (about 6-inches across)

Directions

  1. Cook the bacon on a griddle or skillet over medium-high heat until crisp, setting aside to drain on a paper-towel lined plate.
  2. In a small bowl, combine the mayonnaise, avocado and vinegar. Season with salt and pepper. Slice the tomatoes thinly.
  3. Cut pita breads in half and open the pockets. Spoon a dollop of the avocado mixture into the pocket and fill each pita with bacon, lettuce, and tomatoes – dividing all ingredients evenly between the pita breads.
  4. Serve immediately.
http://www.melskitchencafe.com/blt-pita-pockets/

Recipe Source: adapted from All You magazine

16 Responses to BLT Pita Pockets

  1. anazar says:

    BLT is a good combo in sandwich but in pita bread even better!! Looks very tasty :)

  2. Kim in MD says:

    BLT’s are one of my favorite sandwiches! I love the pita and avocado spread…I bet this is delicious!

  3. Brandy says:

    Hey Mel,
    I can’t get your school lunch solutions link to work. Whenever I click on in from google reader it gives me a 404 error. I hope it is easy to fix. I am super excited to read that post!

    These pita’s look great by the way! Any tips on how to not have your pita bread fall apart? Maybe a great brand?

  4. Rina says:

    One of my all time anytime of day meals. I could eat it for breakfast lunch and dinner :)

  5. Love this! Some nights you need something quick and easy like this. Gorgeous photos!

  6. Lori H says:

    Do you have any tips for making decent turkey bacon? Brands, cooking tips, anything??? I made it for the first time last weekend, and it was an epic fail for the entire family. Thanks in advance!

  7. Mary Beth says:

    What a wonderful recipe! This will definitely be great for lunch.

  8. Kira says:

    So I cannot resist commenting on your photos again! They are perfect, beautiful and so full of color – they make me want to try every recipe!

  9. Mel says:

    Lori – I usually buy the Jennie-O brand of turkey bacon and I cook it on my griddle (a large griddle I make pancakes and french toast on). I know a lot of people have good success using the oven, but I don’t like to turn my oven on when I don’t have to in the summer. I’m sorry your turkey bacon experience was such a failure! I’ve found that it can burn and scorch much easier than traditional bacon so I cook it at a lower temperature and flip earlier so it doesn’t leave a weird gummy, scorched residue on the griddle. Good luck!

  10. Maria says:

    Great twist on the classic BLT!

  11. ce says:

    Have you ever thought of writing a cookbook or going on TV with all your recipes! You really should!

  12. grace says:

    i really don’t think i’ve ever seen a blt using the amazing pita as the vehicle–great idea, mel! yours is stuffed perfectly. :)

  13. Lori H says:

    Thanks so much for responding. I’ll give it another try, and see if we can come up with crispy turkey bacon. I love your blog – the recipes are fabulous & the photography is top notch! Thanks for all you do!

  14. Peggy says:

    Might have to turn our favorite B.L.A.T.E. (Bacon, Lettuce, Avocado, Tomato, (poached) Egg) into a pita version!

  15. Oh Yum! That is such a great idea and keeps the ingredients way better together.

    Cheers,
    Tobias

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