Mediterranean Pita Pocket

Steps (8)

1. 1

   In a large skillet heat 1 tablespoon oil over medium heat.
2. 2

   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.
3. 3

   Remove from heat and stir in spinach. Add carrot, beans and ⅓ cup 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.
4. 4

   Shape mixture into 8 1-inch disks. Cover and chill for 1 hour.
5. 5

   Meanwhile in a small bowl, whisk ⅔ cup Hidden Valley® Original Ranch® Dressing, cucumber and parsley until well combined. Cover and refrigerate.
6. 6

   Heat 2 tablespoons olive oil in a non-stick skillet and cook patties until golden brown on each side and warmed through.
7. 7

   Place two patties inside pita bread and drizzle with dressing.
8. 8

   Add tomatoes and lettuce if desired.