Veggie-Packed Pita Pocket

• 2 carrots, shredded
• 2 tablespoons sliced black olives
• 2 tablespoons kraft tuscan house italian salad dressing and marinade
• 2 whole wheat pita breads, cut in half
• 2 tablespoons neufchatel cheese, softened
• 2 lettuce leaves, torn in half
• 1 red pepper, cut into 8 rings

1. Combine carrots, olives and dressing.
2. Spread inside of pitas with Neufchatel.
3. Fill with lettuce, peppers and carrot mixture.
4. KITCHEN TIPS:.
5. VEGGIE CHICKEN PITA POCKET:.
6. Add 1/2 cup shredded cooked chicken to each filled pita pocket.
7. MAKE AHEAD:.
8. Sandwiches can be made ahead of time.
9. Wrap tightly in plastic wrap.
10. Refrigerate up to 24 hours before serving.

carrots, black olives, marinade, whole wheat pita breads, neufchatel cheese, red pepper

Taken from www.food.com/recipe/veggie-packed-pita-pocket-497477 (may not work)