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Mediterranean Pita

  • Prep Time: 10 Minutes (Total Time: 10 Minutes)
  • Serving Size: 4
  • 1 can (15 ounce) Chickpeas (Garbanzo Beans), Drained, Rinsed
  • 1 package (9 ounce) Frozen Artichoke Hearts, Thawed, Chopped
  • 1/4 cup MIRACLE WHIP Light Dressing
  • 1 tablespoon KRAFT Horseradish Sauce
  • 1 teaspoon Dried Oregano Leaves
  • 1 cup Baby Spinach Leaves, Chopped
  • 1 Medium Tomato, Chopped
  • 4 Whole Wheat Pita Bread Rounds, Cut In Half
  • MIX beans, artichokes, dressing, horseradish sauce and oregano in medium bowl.

    ADD spinach and tomato; toss lightly.

    SPOON evenly into pita halves.

    KRAFT KITCHENS TIPS

    Substitute

    Substitute canned black beans, kidney beans or white beans for garbanzo beans.

    Take Along

    Prepare filling as directed; pack in airtight container in cooler. Pack split pita breads in sealable plastic food storage bag. Spoon filling into pita breads just before serving.

    RECIPE COURTESY OF KRAFT FOODS