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If you’re looking for a quick and healthy lunch or an easy no-cook dinner that still feels satisfying, this Veggie Pita Sandwich is about to become your new go-to. It’s fresh, crunchy, full of flavor, and comes together in just 15 minutes flat. Perfect for busy moms, veggie lovers, or anyone trying to get more colorful plants into their day without turning on the stove!
For more lunchtime favorites, try my Chicken Salad and Avocado Egg Salad next.
Why I Love This Recipe
- No cooking required – Perfect for hot days or busy weeks when you want something fast and fuss-free.
- Packed with crunchy, colorful veggies – Tons of texture and flavor in every bite.
- Customizable – Use whatever veggies or dressing you have on hand and toss in extra protein if you’d like.
- Kid-friendly – A fun way for kids to eat their veggies.
RECIPE WALK-THROUGH
Ingredients
How To Make This Veggie Pita Sandwich Recipe
See the recipe card below for full, detailed instructions
No cooking needed! Just chop up the veggies, toss together to make a salad, and stuff into the pita.
- Toss Salad – In a large bowl, toss the lettuce, veggies, cheese, and herbs. Season with a pinch of salt and pepper, to taste, and drizzle with the dressing.
- Assemble – Cut the pita bread rounds in half and gently open them up, then stuff the halves with the salad.
Frequently Asked Questions
What kind of pita bread should I use?
Look for classic pita pockets that open up when sliced — ideally ones that are soft and pliable so they don’t crack while stuffing. If you can’t find them, you can use large tortillas to make veggie wraps instead.
Serving Suggestions
Serve with homemade coleslaw, your favorite chips, fruit salad, or air fryer french fries.
Variations
- Add protein – This recipe is loaded with veggies, but you can add some extra protein as well by adding rinsed canned beans (like chickpeas) or shredded chicken or Italian meats like salami and pepperoni.
- Swap the cheese – You can use goat cheese, mozzarella, or provolone.
- Try other dressings – You can swap in another store-bought or homemade dressing. I love the Greek dressing used in this bean salad recipe.
- No pita bread? Use a large tortilla instead to create veggie wraps instead of pita sandwiches.
Storage Tips
The Best Way to Store Leftovers
If you’re expecting to have leftovers or making these for meal prep, then it’s best to wait to toss the salad with the dressing and stuff the pitas until just before serving. Otherwise, the dressing will make the veggies and pita soft.
Pita bread should be stored securely at room temperature. The salad should be stored in the fridge.
Recipe Tips
- Be gentle with the pita bread – You want to be careful not to crack the pitas when you open them up to stuff.
- Chop everything small so that the filling is easy to tuck into the pita without tearing it.
- Use a food processor for ultra-fast veggie chopping.
- Use tongs or a spoon with a draining slot to avoid adding too much dressing into the pita (less soggy, more crunchy).
- Don’t overstuff! It’s tempting, but a lightly filled pita holds together better and is easier to eat.
More Veggie Recipes
Veggie Pita Sandwich
Ingredients
- 1 cup packed baby spinach sliced into strips
- 2 cups Romaine lettuce sliced into strips
- ¾ cup English cucumber sliced into rounds and then half moons
- 1 cup ½ pint grape tomatoes, sliced in half lengthwise
- ¼ cup sliced black olives well-drained
- ¼ cup shredded carrots
- ¼ cup thinly sliced red onion
- 4 ounces crumbled Feta cheese
- 1 tablespoon Fresh minced parsley
- 1 tablespoon Fresh minced chives
- Salt and pepper
- Bottled Italian dressing to taste
- 2 Pita rounds These should be the kind you can split open, like a pocket, once you cut them in half
Instructions
- Salad: In a large bowl, toss to combine vegetables, cheese and herbs. Season with fresh cracked black pepper and kosher salt to taste. Drizzle Italian dressing sparingly, then toss to dress the salad. Adjust dressing to taste.
- Assemble: Cut Pita rounds in half, then gently open and use tongs to stuff with the salad. **Careful not to crack the pitas when you stuff them.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Just had this for dinner. Yum 🤤. Thank you so much for sharing this with us ❤️
You are so welcome Dan! Thanks for stopping by.