Blt Garden Pita
Submitted by tagger
Stuff a pita pocket with crispy bacon, torn romaine, cherry tomatoes, cucumber, shredded carrots, and ranch dressing for a fresh BLT garden pita in just 10 minutes. No cooking required.
YIELD
6 servingsPREP
10 minCOOK
0 minREADY
10 minThis is what happens when a BLT meets a garden salad inside a pita pocket. It’s fast, it’s fresh, and it’s lunch in 10 minutes flat.
Crispy bacon pieces get tossed with torn romaine, quartered cherry tomatoes, sliced cucumber, shredded carrots, and scallions. Spread some creamy ranch inside the pita, stuff it full, and you’re done.
It’s crunchy, smoky, and cool all at once. Pack it for lunch, serve it for a quick dinner, or set out a build-your-own pita bar and let everyone go to town.
Chef Tips
- Cook the bacon ahead of time and keep it in the fridge so assembly is lightning fast
- Pat the vegetables dry so the pita doesn’t get soggy
- Swap ranch for a Greek yogurt dressing to lighten things up
- Add avocado slices or a sprinkle of feta for an extra layer of flavor
Ingredients
Directions
Mix all ingredients except pita breads and dressing in large bowl.
Cut top ⅓ off each pita bread.
Spread inside pocket of each pita bread with 1 tablespoon dressing, fill pocket with 1/6 of the mixture.
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