Veggie Pita Pockets

Oh my...these are AMAZING!  I just kind of made it up with the ingredients I had on hand, but you could make it with whatever you have.  These are stuffed with Superfood veggies to keep you full and satisfied through the day.  Plus, with all the healthy ingredients it makes you feel good that you did something good for your body today.

Ingredients:

1 whole wheat Pita pocket - I like the Stonefire brand (found at our local Kroger)

2 tsp Mezzetta Chimichurri Sandwich Spread (also found at our local Kroger in the salad dressing aisle)

2-4 slices Soy "Turkey" slices (optional) - I like the Tofurky brand.

1 leaf Kale, chopped

1 leaf Swiss Chard, chopped

1/4 cup fresh Spinach, chopped

1/4 cup Red Bell Pepper, chopped

1/8 cup carrots, chopped

2-3 mushrooms, chopped

4 cherry tomatoes, halved

1/4 cup frozen edamame (soy beans), thawed

1 Tbsp sunflower seeds

1 Tbsp olive oil

2 tsp red wine vinegar

Directions: 

Cut the pita bread in half and lightly spread the Sandwich Spread on the inside of the pita bread.  Place 1-2 slices of Tofurky inside each pita half (if desired).  Toast in the toaster oven for a few minutes to warm the bread (careful not to toast too long, or bread will dry out). 

Meanwhile, combine all remaining ingredients in a bowl, tossing with the oil and vinegar.  

When pita pockets have finished toasting, use tongs to stuff the pitas full with the "salad" ingredients.

Enjoy!