Pita Pockets with Stir-fried Vegetables

Pita Pockets with Stir-fried Vegetables

Pita pockets filled with stir fried veggies. This is one of my experiments gone right and my favourite food for make ahead meals. This healthy meals is an excellent combo of multi grain pita pockets filled with fresh stir fried vegetables with a hint of pesto. These pita pockets are quite filling and can be had as a meal itself.

I put all my favourite veggies in this one. You can choose the ones you like. It helps to steam the carrots, beans, and broccoli ahead. Cook the filling on high heat throughout and it will be a good mix of crunchy bell peppers and soft steamed veggies. You can also experiment with the sauce. I like the pesto flavour for this one but the Chinese flavour (chilli, soya, and vinegar) works great too. This filling works well with a wrap or bread too.

Pita pockets are a part of Lebanese food but they are very versatile and can be enjoyed with variety of fillings. I prefer the multigrain pita pockets but you can go for the whole wheat or plain pita pockets too. You can toast the pita bread ahead and warm them up just before eating.

This is one of my best bets for healthy make ahead meals and can be had as dinner combined with a dip and may be some hot soup.

Pita Pockets with Stir-fried Vegetables


Makes 10 Pita Pockets

  • 1 tbsp + 1 tsp olive oil
  • 1 tbsp ginger finely chopped
  • ½ tsp oregano
  • 1 tsp chilli flakes
  • 2 tbsp basil chopped
  • 1 tbsp garlic chopped
  • ¼ cup onion cut lengthwise
  • 1 cup bell peppers julienned
  • 2/3 cup broccoli steamed
  • ½ cup green beans cut lengthwise and steamed
  • ½ cup carrots cut lengthwise and steamed
  • ½ tsp white pepper powder
  • 1 ½ – 2 slices of cheese
  • Salt to taste
  • 5 pita breads


Grind the basil and garlic coarsely with 1 tsp olive oil. Keep it aside. Heat 1 tbsp olive oil in a non-stick pan. Add ginger and sauté for 1 minute. Add oregano, chilli flakes, and onions and sauté. Add bell peppers and sauté for 1-2 minutes. Add green beans, carrots, and broccoli and sauté. Add the salt, pepper, and the basil garlic paste. Mix well and cook for 1-2 minutes. Add the cheese slices and switch off the gas. Once the cheese melts, mix the filling well and keep aside.

Heat a tava or griddle and lightly toast the pita breads on both sides. Once the bread is lightly toasted from both sides, cut the pita bread into two. You should have two pita pockets now. Divide the filling into 10 portions. Fill one portion in each pita pocket and serve warm. You can serve it with tomato ketchup or a honey mustard dip too.

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