Type what you have

Ingredients

• ✓ pita bread
• romaine lettuce
• radish
• cucumber
• tomato
• green onion
• garlic
• parsley
• mint
• salt
• black pepper
• lemon juice
• olive oil
• sumac

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
2. 2 Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
3. 3 Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
4. 4 Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
5. 5 Garnish salad with toasted pita.

By cookie

Ingredients

• ✓ pita bread
• olive oil
• tomato
• garlic
• egg

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat and cover.
2. 2 Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita bread.

By Crystal Miller

Ingredients

• ✓ pita bread
• olive oil
• garlic salt
• chervil
• basil
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
2. 2 Mix oil, garlic salt, chervil, basil, and pepper together in a small bowl.
3. 3 Cut each pita bread into 8 triangles using a sharp knife or pizza cutter.
4. 4 Arrange some pita triangles in a single layer on each of the prepared baking sheets; brush with oil mixture. Not all will fit, so set remaining triangles aside.
5. 5 Bake on two racks of the preheated oven until lightly browned and crispy, about 7 minutes, switching halfway through.
6. 6 Transfer pita chips to a serving platter and repeat Steps 4 to 5 with remaining triangles and oil mixture.

By Dawn

Ingredients

• ✓ pita bread
• cooking spray
• ground lamb
• greek seasoning
• egg
• iceberg lettuce
• tomato
• red onion
• tzatziki sauce

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spray a large loaf pan with cooking spray.
2. 2 Combine lamb, Greek seasoning, and egg in a bowl. Mix until ingredients are very well combined (overmixing is preferable here.) Firmly press mixture into the prepared loaf pan, making sure there are no air pockets under the meat. Cover with foil.
3. 3 Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 2 hours.
4. 4 Remove from the oven and let rest, covered, until all the grease on top is absorbed, 15 to 20 minutes.
5. 5 Remove meat from the pan and cut into thin slices.
6. 6 Load meat into the center of warmed pitas. Top with lettuce, tomatoes, onion, and tzatziki sauce. Serve immediately.

By Brian Genest

Ingredients

• ✓ pita bread
• chicken breast
• ketchup
• olive oil
• white wine vinegar
• oregano
• mustard powder
• curry powder
• salad green
• yogurt

Instructions

1. 1 Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
2. 2 Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
3. 3 Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

By ITSIE

Ingredients

• ✓ pita bread
• olive oil
• garlic
• onion
• green bell pepper
• plum tomato
• paprika
• jalapeno pepper
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Heat vegetable oil in a deep skillet over medium heat. Stir in garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika, and jalapeños; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
3. 3 Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with remaining eggs.
4. 4 Poach the eggs in the sauce until the whites are firm and the yolks have thickened but are not hard, 2 ½ to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the poached eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
5. 5 Enjoy!

By Lisa

Ingredients

• ✓ pita bread
• olive oil
• chicken breast
• onion
• garlic
• tomato puree
• cumin
• salt
• black pepper
• butter
• greek yogurt
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet.
2. 2 Bake pitas in the preheated oven until lightly toasted; cut into bite-sized pieces and keep warm.
3. 3 Heat oil in a skillet over medium heat. Stir in chicken, onion, and garlic; cook until chicken is cooked through and juices run clear, about 10 minutes. Mix in tomato purée; season with cumin, salt, and pepper. Continue to cook and stir for a few minutes.
4. 4 Arrange toasted pita pieces in a serving dish. Drizzle with melted butter and top with chicken mixture. Garnish with yogurt and parsley to serve.

By GATOULA

Ingredients

• ✓ pita bread
• yogurt
• mint
• salt
• water
• cucumber
• mint
• parsley
• raisin
• walnut
• persian rose petal
• ice cube

Instructions

1. 1 Combine yogurt, 2 teaspoons dried mint, and salt in a blender; purée with enough of the 2 cups water to create a smooth, thin soup. It will thicken somewhat when bread is added.
2. 2 Divide cucumbers, ½ cup fresh mint, parsley, raisins, and walnuts among four bowls.
3. 3 Divide yogurt mixture among four bowls.
4. 4 Top with rose petals; add a few ice cubes to each bowl.
5. 5 Tear bread into small pieces; add some to each bowl. Let bread soak before serving cold, 5 to 7 minutes.

By Shadi HasanzadeNemati

Ingredients

• ✓ pita bread
• romaine lettuce
• green onion
• cucumber
• tomato
• parsley
• garlic
• sumac
• lemon juice
• olive oil
• salt
• black pepper
• mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from the oven, and break into bite-sized pieces.
3. 3 In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
4. 4 In a small bowl, mix parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over pita mixture, and toss just before serving.

By Winna

Ingredients

• ✓ pita bread
• ground beef
• tomato
• onion
• green bell pepper
• paprika
• ground coriander
• cinnamon
• nutmeg
• salt
• black pepper
• corn oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool slightly.
3. 3 Mix cooked beef, tomatoes, onion, bell pepper, paprika, coriander, cinnamon, nutmeg, salt, and pepper together in a large bowl until well combined. Stuff mixture inside of pita bread rounds.
4. 4 Brush tops with corn oil and wrap each in aluminum foil. Place on a baking sheet.
5. 5 Bake in the preheated oven until toasted and vegetables are softened, about 30 minutes.

By Gevans

Ingredients

• ✓ pita bread
• vegetable oil
• cucumber
• grape tomato
• parsley
• mint
• red onion
• olive oil
• lemon juice
• sumac
• garlic
• kosher salt
• black pepper
• feta cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Working in batches, fry pita pieces in hot oil until golden brown on both sides. Blot dry with paper towels and set aside.
2. 2 Combine cucumber, tomatoes, parsley, mint, red onion, olive oil, lemon juice, sumac, garlic, kosher salt, and ground black pepper in a large serving bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater to serve.

By Sonja Taha

Ingredients

• ✓ pita bread
• eggplant
• salt
• chicken breast
• all-purpose flour
• egg
• bread crumb
• olive oil
• garlic
• red wine vinegar
• olive oil
• roasted red pepper
• salt
• pepper

Instructions

1. 1 Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
2. 2 Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
3. 3 Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
4. 4 Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
5. 5 Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
6. 6 To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

By marie

Ingredients

• ✓ pita bread
• onion
• cilantro
• meatless ground beef substitute
• paprika
• greek seasoning
• cumin
• cinnamon
• cayenne pepper
• salt
• black pepper
• lettuce
• tomato
• onion
• tzatziki

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Combine onion and cilantro in the bowl of a food processor; pulse until minced. Add ground beef substitute, paprika, Greek seasoning, cumin, cinnamon, cayenne, salt, and pepper; pulse until well combined. Form mixture into eight 4x2-inch patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Fill each pita half with shredded lettuce, diced tomato, diced onion, 1 tablespoon tzatziki, and a cooked patty.

By RyanC Miami

Ingredients

• ✓ pita bread
• water
• salt
• eggplant
• vegetable oil
• yogurt
• mayonnaise
• lemon
• garlic
• salt
• black pepper
• oil
• almond
• romaine lettuce
• chickpea

Instructions

1. 1 Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Chop pita bread into 1-inch cubes and place on a baking sheet.
4. 4 Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
5. 5 Heat 1/2 inch oil in a large saucepan over medium heat. Working in batches, fry eggplant until golden, about 6 minutes per batch. Remove to paper towel-lined plates to drain.
6. 6 Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
7. 7 Heat 2 tablespoons oil in a small frying pan. Add almonds and cook until fragrant, about 1 to 2 minutes. Continue to cook, stirring often, until nicely brown and toasted, 3 to 4 minutes longer. Remove from the heat.
8. 8 Place lettuce on a serving platter. Layer with eggplant, chickpeas, and roasted pita bread. Pour yogurt mixture over top and sprinkle with toasted almonds. Serve at room temperature or cold.

By Lana daoud

Ingredients

• ✓ pita bread
• black pepper
• salt
• sumac
• greek seasoning
• garlic
• lemon
• olive oil
• parsley
• mint
• feta cheese
• cucumber
• red onion
• roma tomato
• green bell pepper
• romaine lettuce
• grapeseed oil

Instructions

1. 1 Heat grapeseed oil in a large skillet over medium-low heat. Cook and stir pita bread pieces in hot oil until golden brown, 2 to 3 minutes. Transfer bread pieces to a paper-towel lined plate.
2. 2 Stir romaine lettuce, tomato, red onion, cucumber, feta cheese, mint, and parsley together in a large bowl.
3. 3 Whisk olive oil, lemon juice, garlic, Greek seasoning, sumac, salt, and black pepper together in a bowl until completely combined. Pour olive oil mixture and pita bread pieces into lettuce mixture; toss to coat.

By daniellev14

Ingredients

• ✓ pita bread
• vegetable oil
• pomegranate syrup
• pomegranate seed
• olive oil
• mint leaf
• parsley
• garlic
• onion
• tomato
• sweet corn kernel
• carrot
• red bell pepper
• cucumber
• radish
• cabbage leaf
• lettuce

Instructions

1. 1 Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
2. 2 Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.

By 3azza

Ingredients

• ✓ pita bread
• salt
• cooking spray
• lemon
• red lentil
• water
• vegetable broth
• allspice
• cinnamon
• cumin
• salt
• garlic
• celery
• tomato
• carrot
• potato
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until slightly softened, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over vegetables and stir until fragrant.
3. 3 Pour in broth, water, and lentils. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
5. 5 Bake in the preheated oven until toasted, about 8 minutes.
6. 6 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
7. 7 Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.

By LauraF

Ingredients

• ✓ pita bread
• garlic
• dill
• black pepper
• salt
• lemon juice
• olive oil
• sour cream
• beef flank steak
• salt
• curry powder
• turmeric
• black pepper
• oregano
• lemon juice
• olive oil
• garlic
• onion

Instructions

1. 1 Make marinade: Place onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in garlic, olive oil, lemon juice, oregano, black pepper, turmeric, curry powder, and salt. Add beef and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Make sauce: Combine sour cream, olive oil, lemon juice, salt, black pepper, dill, and garlic in a medium bowl; mix until well combined. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. 4 Remove meat from marinade, brushing off extra onions; discard marinade. Spread meat on a baking sheet without overlapping. Season with salt.
5. 5 Cook under the preheated broiler until meat is browned and crispy, about 3 minutes per side, turning halfway through cooking.
6. 6 Divide meat between pita breads and drizzle with tzatziki sauce to serve.

By RACHEY638

Ingredients

• ✓ pita bread
• lettuce
• onion
• tomato
• pepper
• salt
• parsley
• olive oil
• lemon juice
• garlic
• yogurt
• tahini
• chicken thigh
• cardamom
• mixed spice
• pepper
• salt
• vegetable oil
• yogurt
• malt vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 To make the marinade: Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper together in a glass baking dish.
3. 3 Add chicken thighs to the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). To make the tahini sauce: Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley together in a small bowl. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
5. 5 Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
6. 6 Remove chicken from the dish, and cut into slices.
7. 7 Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.

By Wendy

Ingredients

• ✓ pita bread
• tomato
• cucumber
• romaine lettuce
• salt
• garlic powder
• dill weed
• garlic
• lemon juice
• greek yogurt
• olive oil
• chicken breast
• clove
• nutmeg
• salt
• oregano
• cinnamon
• lemon juice
• garlic
• greek yogurt

Instructions

1. 1 Combine Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a plastic container or resealable bag. Add chicken strips and shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
2. 2 When you are ready to make the sandwiches, heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add marinated chicken, and sear until golden brown on both sides and no longer pink in the centers, 8 to 10 minutes, depending on thickness of the chicken pieces.
3. 3 While the chicken is cooking, combine Greek yogurt, lemon juice, garlic, dill, garlic powder, and salt in a bowl or small resealable container, stir well to blend. Taste and adjust seasonings if desired.
4. 4 Once chicken is cooked and sauce is prepared, assemble sandwiches by dividing meat, lettuce, cucumber, and tomatoes between your pita. Add a generous smear of the yogurt sauce (to your taste preference).

By Rebekah Rose Hills

Ingredients

• ✓ pita bread
• tomato
• salt
• garlic
• water
• lemon juice
• tahini
• lemon juice
• olive oil
• sweet onion
• parsley
• salt
• cardamom
• black pepper
• cinnamon
• garlic
• allspice
• lemon juice
• olive oil
• red wine vinegar
• tomato
• top round steak

Instructions

1. 1 Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
4. 4 Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
5. 5 Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
6. 6 Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.

By ROSE90

Ingredients

• ✓ pita bread
• tomato
• oil
• bread crumb
• olive oil
• cayenne pepper
• pepper
• baking powder
• lemon juice
• salt
• coriander
• cumin
• egg
• garlic
• parsley
• onion
• chickpea
• pepper
• salt
• dill weed
• mayonnaise
• cucumber
• yogurt

Instructions

1. 1 Make sauce: Combine yogurt, cucumber, mayonnaise, dill, salt, and pepper in a small bowl; mix well. Chill in the refrigerator for at least 30 minutes.
2. 2 Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
3. 3 Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
4. 4 Combine egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne in a small bowl. Stir into chickpea mixture along with olive oil. Mix in bread crumbs, a little at a time, until mixture holds together but is not sticky. Form mixture into 8 balls, then flatten into falafel patties.
5. 5 Heat 1 inch oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides. Serve 2 falafels in each pita half, topped with chopped tomatoes and sauce.

By Sean

Ingredients

• ✓ pita bread
• butter
• garlic
• italian seasoning
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.
3. 3 In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.
4. 4 Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.

By Lisa Rebbechi

Ingredients

• ✓ pita bread
• olive oil
• pizza sauce
• mozzarella cheese
• crimini mushroom
• garlic salt

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
3. 3 Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

By Mindy Pretner

Ingredients

• ✓ pita bread
• mayonnaise
• tahini
• tomato
• salt
• firm tofu
• soy sauce

Instructions

1. 1 Preheat the broiler of your oven.
2. 2 Split pita bread rounds in half between the middle so that you have 4 round pieces. Spread mayonnaise on one half of each, and tahini on the other half. Place tomato slices onto mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
3. 3 Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

By Cindy

Ingredients

• ✓ pita bread
• pork sausage
• bacon
• bacon
• egg

Instructions

1. 1 Cook pork sausage, Canadian-style bacon, and bacon in a skillet over medium heat until evenly browned, 7 to 10 minutes. Remove to a paper towel-lined plate and drain almost all grease from the skillet.
2. 2 Crumble bacon; chop sausage and Canadian-style bacon. Return all to the skillet.
3. 3 Crack eggs into the skillet, and cook over medium heat, scrambling with bacon and sausage until no longer runny, 3 to 5 minutes.
4. 4 Meanwhile, microwave pita bread on high until warm, about 30 seconds.
5. 5 Spoon scrambled egg mixture into pita bread halves. Serve warm.

By SJKANG

Ingredients

• ✓ pita bread
• goat cheese
• basil pesto
• sun-dried tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
3. 3 Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

By Alesa

Ingredients

• ✓ pita bread
• butter
• olive oil
• lemon juice
• garlic
• garlic powder

Instructions

1. 1 Melt 1 tablespoon butter in a skillet over low heat. Mix in the olive oil, 1/2 the lemon juice, garlic, and garlic powder.
2. 2 Place the pita bread in the skillet, and top with remaining butter and lemon juice. Cook 10 minutes, turning often, until golden brown.

By PRINCESSMOLLY08

Ingredients

• ✓ pita bread
• tuna
• broccoli
• cauliflower
• red onion
• celery
• mayonnaise

Instructions

1. 1 In a large bowl, toss together the tuna, broccoli, cauliflower, onion and celery. Stir in mayonnaise until the salad reaches your desired consistency. Serve on pita bread.

By FOODFAVOR8

Ingredients

• ✓ pita bread
• breakfast sausage
• onion
• olive oil
• egg
• tomato
• spinach
• cheddar cheese
• avocado

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Place Smithfield® breakfast sausage in a large skillet and cook over medium-high heat, chopping sausage and turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
3. 3 Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside.
4. 4 Heat olive oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes.
5. 5 Place pita breads on lined baking sheet. Top with sausage, scrambled eggs, tomato, and spinach. Sprinkle Cheddar cheese over toppings.
6. 6 Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices.

By Smithfield