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.
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.
- 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)
- Cook the bacon on a griddle or skillet over medium-high heat until crisp, setting aside to drain on a paper-towel lined plate.
- In a small bowl, combine the mayonnaise, avocado and vinegar. Season with salt and pepper. Slice the tomatoes thinly.
- 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.
- Serve immediately.
Recipe Source: adapted from All You magazine