Prep:
20 min
|
Cook:
30 min
Mediterranean Pita Pocket
- Prep: 10 min
- Cook: 5 min
- Total: 15 min
- Servings: 8
Ingredients (17)
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3 Tbsp. olive oil
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¾ cup corn
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2 scallions, thinly sliced
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½ cup chopped red bell pepper
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1 garlic clove, crushed
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1 tsp. cumin
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1 dash cayenne pepper
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1 cup spinach
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1 carrot
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¼ cup black beans
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1 cup Hidden Valley® Original Ranch® Dressing, divided -
salt and pepper, to taste
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1 egg white
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1½ cup bread crumbs
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fresh parsley
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¼ - ½ cucumber, peeled and diced
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4 pita bread rounds
Steps (8)
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Step 1In a large skillet heat 1 tablespoon oil over medium heat.
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Step 2Stir 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.
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Step 3Remove 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.
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Step 4Shape mixture into 8 1-inch disks. Cover and chill for 1 hour.
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Step 5Meanwhile in a small bowl, whisk ⅔ cup Hidden Valley® Original Ranch® Dressing, cucumber and parsley until well combined. Cover and refrigerate.
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Step 6Heat 2 tablespoons olive oil in a non-stick skillet and cook patties until golden brown on each side and warmed through.
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Step 7Place two patties inside pita bread and drizzle with dressing.
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Step 8Add tomatoes and lettuce if desired.
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