Wednesday, March 3, 2010

Pita pockets with heavenly cilantro sauce

This is the perfect lunch for a day like today. It wasn't too cool, but it wasn't too warm and it wasn't like it was going to rain but I was pretty sure it was either going to be sunny or not. As you can already tell, I was in the mood for nothing and everything and yet I needed something with enough fiber and protein to hold me up for the long afternoon of training sessions.

This is what you need for this surprisingly fresh and heavenly balanced pita sandwich:

One small pita bread, halved or the one side of a larger pita bread, folded over and cut

1/2 cup chickpeas, drained, from can
5 sun dried tomatoes, chopped
5 black olives, chopped
1 oz crumbled goat or cow feta cheese

Mix all ingredients together and place inside the pockets. Season with fresh cilantro sauce as prepared below.

For the sauce:
1/3 cup cilantro leaves
2 tbsp yogurt
2 tbsp heavy cream
1 tsp honey

Place all the ingredients in a blender and blend on high for 20 seconds. Serve a tbsp inside the pita bread and also place a small sauce dish on the side, because I guarantee you will want to have more of it. The leftover cilantro sauce will be amazing in green or cucumber salad.

Enjoy this as a wrap to take to work the next time you are wondering what to pack and make sure that you leave the sauce seperately and add it only before eating so it doesn't make the pita all soggy in your lunchbox.


  1. It was so good I felt greedy and almost made more. I froze the pita pockets just in case.


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