Low Fat Pitta Bread Fillings recipe
information
220 Calories per serving
ingredients
1 mini wholemeal pitta
1 tablespoon crunchy peanut butter
1/2 oz (15 g) raisins, roughly chopped
1/2 medium orange, divided into segments
1/2 oz (15 g) sprigs of watercress
1 tablespoon crunchy peanut butter
1/2 oz (15 g) raisins, roughly chopped
1/2 medium orange, divided into segments
1/2 oz (15 g) sprigs of watercress
method
1. Place the pitta under a hot grill for about 2 minutes, turning once until lightly crisp, or place on a sheet of kitchen paper and . microwave on full power for 15 seconds. Put to one side while preparing the filling.
2. mix the peanut butter and raisins together.
3. Slit along one side of the pitta and spread the peanut butter and raisin mixture inside.
4. fill the 'pouch' with the orange segments and sprigs of watercress. Serve immediately.
1 mini wholemeal pitta
2 teaspoons low-calorie mayonnaise
1 teaspoon lemon juice
1 oz (30 g) beansprouts
1 teaspoon chopped chives
2 oz (60 g) peeled prawns
salt and pepper
1 lettuce leaf
1. Heat the pitta as previously described.
2. mix the mayonnaise and lemon juice together, stir in the beansprouts, chives and prawns and season to taste with salt and pepper.
3. Slit along one side of the pitta. Lay the lettuce leaf inside and pile the prawn and mayonnaise filling on top. Serve immediately.
1 mini wholemeal pitta
1 hard-boiled egg
1 oz (30 g) slice of tongue
few slices of cucumber
2 - 3 radicchio or lettuce leaves, shredded
1 black olive, stoned and quartered
salt and pepper
1 teaspoon low fat spread
1. Heat the pitta as previously described.
2. Slice the hard-boiled egg and cut the tongue into strips. mix the egg, tongue, cucumber, shredded leaves and olive together. Season with a little salt and pepper.
3. Slit along one side of the pitta. Spread the inside of the pitta with the low-fat spread, then spoon the filling into the pouch. Serve immediately.
2. mix the peanut butter and raisins together.
3. Slit along one side of the pitta and spread the peanut butter and raisin mixture inside.
4. fill the 'pouch' with the orange segments and sprigs of watercress. Serve immediately.
Pitta Bread Filling 2
Variation: 1 160 Calories per serving1 mini wholemeal pitta
2 teaspoons low-calorie mayonnaise
1 teaspoon lemon juice
1 oz (30 g) beansprouts
1 teaspoon chopped chives
2 oz (60 g) peeled prawns
salt and pepper
1 lettuce leaf
1. Heat the pitta as previously described.
2. mix the mayonnaise and lemon juice together, stir in the beansprouts, chives and prawns and season to taste with salt and pepper.
3. Slit along one side of the pitta. Lay the lettuce leaf inside and pile the prawn and mayonnaise filling on top. Serve immediately.
Pitta Bread Filling 3
Variation: 2 265 Calories per serving1 mini wholemeal pitta
1 hard-boiled egg
1 oz (30 g) slice of tongue
few slices of cucumber
2 - 3 radicchio or lettuce leaves, shredded
1 black olive, stoned and quartered
salt and pepper
1 teaspoon low fat spread
1. Heat the pitta as previously described.
2. Slice the hard-boiled egg and cut the tongue into strips. mix the egg, tongue, cucumber, shredded leaves and olive together. Season with a little salt and pepper.
3. Slit along one side of the pitta. Spread the inside of the pitta with the low-fat spread, then spoon the filling into the pouch. Serve immediately.
serving amount
serves 1
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