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Mediterranean Pita Pocket

  • Servings: 4
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Ingredients

  • 3 tablespoons olive oil
  • ¾ cup frozen corn kernels, thawed
  • 2 scallions, finely chopped, white and green parts only
  • ½ red bell pepper, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon cumin
  • dash cayenne pepper, if desired
  • 1 cup chopped fresh spinach
  • 1 small carrot, peeled and coarsely grated
  • ¼ cup black beans, drained and rinsed
  • ⅔ cup Hidden Valley® Original Ranch® Dressing (for dressing)
  • 2 tablespoons diced cucumber (for dressing)
  • 1 tablespoon chopped fresh parsley (for dressing)
  • 1-1½ cup fresh bread crumbs
  • 4 whole wheat pita bread
  • Optional toppings: lettuce leaves, tomato slices

Instructions

In a large skillet heat 1 tablespoon oil over medium heat.

Stir in corn, scallions and bell pepper. Cook for 3-4 minutes or until softened but not brown. Add garlic, cumin and cayenne and cook for 30 seconds, stirring constantly.

Remove from heat and stir in spinach. Add carrot, beans and Hidden Valley® Original Ranch® Dressing, stir to combine. Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together.

Shape mixture into 8 1-inch disks. Cover and chill for 1 hour.

Meanwhile in a small bowl, whisk ⅔ cup Hidden Valley® Original Ranch® Dressing, cucumber and parsley until well combined. Cover and refrigerate.

Heat 2 tablespoons olive oil in a non-stick skillet and cook patties until golden brown on each side and warmed through.

Place two patties inside pita bread and drizzle with dressing.

Add tomatoes and lettuce if desired.

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