Kids in the Kitchen

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Pita Pockets with Veggies


  • 2 large cucumbers, peeled, seeded, and finely chopped
  • 1 container (16 oz.) plain yogurt
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • ½ of a medium head iceberg lettuce, coarsely chopped
  • 1 pkg. ( 6 oz.) alfalfa sprouts
  • 1 large tomato, seeded and chopped
  • 1 medium carrot, grated
  • 1 medium red bell pepper, diced
  • ½ of a small onion, diced
  • 6 whole wheat pita breads, cut in half

Materials Needed

  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Wooden spoon
  • Medium mixing bowl
  • Large mixing bowl
  • Spoons


  1. In a medium bowl, combine the cucumbers, yogurt, sugar, garlic powder, salt and black pepper. Mix well. Set aside.
  2. In a large bowl, combine the remaining ingredients except the pita breads. Mix well.
  3. Stuff the pita halves with the lettuce mixture, then top with the cucumber sauce.

Note: A couple of slices of a ripe avocado make a nice addition. Add them before topping with the cucumber sauce.

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