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This Veggie Pita Sandwich recipe lets you load up on lots of fresh veggies! They’re super easy to make – you can even use store-bought salad dressing to keep it simple.Pin this recipe for later!
Table of Contents
Why We Love This Pita Sandwich Recipe
A Pita Bread Sandwich is great for a healthy lunch or dinner. You can even assemble them in the morning and pack for lunch that day.
- Loaded with Veggies – It’s a super fresh and healthy option for lunch or dinner!
- Customizable – You can easily swap in other veggies or a different salad dressing to suit your tastes.
- Easy to Make – No cooking needed. This recipe is ready fast!
This list of ingredients is what I love to put in my pitas. But this recipe is super versatile and easy to adjust for what you have on hand or just what you love.
Here is what I use for this veggie sandwich:
- Fresh Baby Spinach
- Romaine Lettuce – I like to slice the lettuce into thin strips so it’s easier to bite into the pita.
- English Cucumber – You can use regular cucumber as well, but you may want to peel it as a regular cucumber has thicker skin.
- Grape Tomatoes
- Shredded Carrots
- Thinly Sliced Red Onion
- Crumbled Feta Cheese
- Fresh Herbs – I like using parsley and chives.
- Bottled Italian Dressing
- Pita Bread Rounds – The kind that are like pockets that you can split open once cut in half.
How To Make This Veggie Pita Sandwich Recipe
See recipe card below for ingredient quantities and full 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 rounds in half and gently open them up and then stuff the halves with the salad.
Pita bread is baked at a high temperature which causes the pita to puff up and form a pocket. Even when removed from the oven and cooled, the pita bread stays inflated which gives the pocket that you can stuff with fillings.
For this recipe, you can use a large tortilla instead of pita bread to create veggie wraps instead of pita sandwiches.
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.
- Be gentle with the pita bread – You want to be careful not to crack the pitas when you open them up to stuff them.
- Add protein – This recipe is loaded with veggies, but you can add some extra protein as well by adding rinsed beans or diced/shredded chicken.
- Try other dressings – You can swap in another store-bought or homemade dressing. I love the greek dressing used in this bean salad recipe.
More Veggie Recipes
Veggie Pita Sandwich
- 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
- 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.