Raw Veggie Pressed Pita

by Amy Renee
Raw Veggie Pressed Pita

Quick & easy yet satisfying & delicious. Enjoy this simple, healthy pita sandwich with a piece of fruit or bowl of berries for a perfect meal!

This couldn’t have been more easy or more quick to throw together and it’s a complete meal! I just opened my fridge (and looked at my counter) and saw that I had some grape tomatoes (you should keep these on the counter rather than the fridge because they lose their flavor in the fridge), sweet peppers (red, yellow, orange), hummus, avocado, cucumber, seaweed sheets (nori is what I usually have because it’s the easiest to find unless you order online), and of course nutritional yeast. I already had half a pita ready to go since I split one in half from the day before…or maybe two days before.

So it just goes like this: Slather on a layer of hummus, top with any spices you like (I usually like Italian seasoning & red pepper flakes or cayenne but almost anything would work), rip or cut up the seaweed and crumble that on top along with the nutritional yeast, then add your veggies. You could eat this cold or press it in a panini press. It’s good both ways.

by the way…you don’t always have to fold it over like a taco as I do. You could roll it up like a burrito as well. If your pita is a few days old though the taco fold works better since it starts to get a little stale and breaks apart easily. Of course you could always use a flour or corn tortilla or even a gluten-free flour tortilla if you have a gluten intolerance or Celiac disease. Flatbread is a good option as well. Just always be sure to check those ingredients lists on any processed foods you eat!!! Another (healthier) option is to skip the processed bread all together and use a big, sturdy leaf (washed and gently dried of course) such as a collard green leaf.


Prep Time: 5 minutes     Cook Time: About 5 minutes     Total Time: About 10 minutes     Serves: one

  • ½ whole wheat pita bread
  • 3 tablespoons (42 grams) plain hummus
  • 50 grams avocado, sliced
  • Dash of seasoning (i.e. Italian seasoning and cayenne pepper or red pepper flakes)
  • ¼ sheet of roasted nori, ripped or cut into small pieces
  • 2 tablespoons nutritional yeast
  • ½ cucumber, sliced (if it’s not organic peel it)
  • ⅕ Bell pepper, sliced
  • 4 or 5 grape tomatoes, halved
  1. First cut the pita in half. I like to use a serrated knife and carefully poke a hole into the edge of part of the circumference. Then stick the knife in and carefully cut along the edge of the circumference and opening up the pita from the inside as you go. Some pita bread is easier to do this with than others. I really like the whole wheat oatmeal pita from Sami’s Bakery and the whole wheat pita from Trader Joe’s.
  2. Lay the pita on a plate with the inside facing up. Slather on the hummus and top with your seasonings. Remember to go easy – especially with the cayenne or hot pepper flakes and only use one or the other or your mouth will be on fire.
  3. Next top with the avocado slices. I like to smoosh the avocado into the hummus with a butter knife, being careful not to break the pita. You could mash together the avocado with the hummus in a small bowl and then spread it onto the pita, but then you would have more dishes to wash.
  4. Sprinkle the seaweed sheets all over and then top with the nutritional yeast.
  5. Layer the veggies on one half of the pita circle and carefully fold over the other half on top of the veggies.
  6. Enjoy as is or press in a panini press until slightly browned. Yum!
I calculated the nutrition facts using Sami’s Bakery whole wheat oatmeal pita (half) and Tribe classic hummus.
Nutrition Information
Serving size: one pita sandwich Calories: 295 Fat: 12.8 Saturated fat: 1.1 Trans fat: 0 Carbohydrates: 34.4 Sugar: 2.6 Sodium: 223 Fiber: 7.7 Protein: 14.7 Cholesterol: 0

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