These simple hearty and healthy whole wheat BLT pita pockets are full of crisp turkey bacon, lettuce, tomatoes, and an avocado/mayo spread.

a cut open BLT pita pocket next to some chips in a white paper-lined basket

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.

a cut open BLT pita pocket and chips in a paper lined basket

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: 4-6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 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)


  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.


Mayo Mixture: 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.

Tomatoes + Bacon: 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.

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Recipe Source: adapted from All You magazine