No-Sandwich Pita Pocket Box

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Servings: 1–2 servings

Ingredients:

Whole wheat pita breads – 2 medium

Hummus – ½ cup

Greek yogurt – ¼ cup

Lemon juice – 1 teaspoon

Dried oregano – ¼ teaspoon

Salt – pinch

Black pepper – pinch

Shredded lettuce – 1 cup

Cucumber – ½ cup, diced or sliced

Cherry tomatoes – ½ cup, halved

Crumbled feta – ¼ cup (optional)

Pitted olives – ¼ cup

Carrot sticks – ½ cup

Bell pepper strips – ½ cup

Extra virgin olive oil – 1 teaspoon (optional)

Instructions:

Prep lettuce, cucumber, tomatoes, carrot sticks, and bell pepper strips.

Stir yogurt, lemon juice, oregano, salt, and pepper into a smooth dip.

Warm pitas briefly, then cut each in half to form 4 pockets.

Spread hummus in each pocket and fill with lettuce, cucumber, tomatoes, and feta; drizzle with olive oil if using.

Arrange filled pita pockets in lunchbox with carrots, peppers, and olives in side compartments.

Pack yogurt dip in a small container, place in box, chill, and serve within 24 hours.

Nutrition (Calories)Approximately 480–550 calories per adult serving, depending on feta and olive oil. Best for balanced work or school lunches, meal prep days, or lighter dinners with fruit or soup.

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Prep Time 17

Total Time 13

Servings: 2

Course: Snack

Cuisine: American

Calories: 480

Notes

Pro Tip:
Lightly toast and fully cool the pitas before filling to keep the pockets firm and prevent sogginess from hummus and vegetables during storage.