BLT Pita Pockets
These simple hearty and healthy whole wheat BLT pita pockets are full of crisp turkey bacon, lettuce, tomatoes, and an avocado/mayo spread.
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
- 20 slices turkey bacon
- ½ cup reduced-fat mayonnaise, I prefer the Hellman’s brand
- 2 ripe avocados, peeled and coarsely chopped
- ½ 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