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Veggie and Bean Pita

Makes 2 servings

Preparation Time: 5 min

2011 Kids Recipe Challenge winning recipe: Honourable Mention

Ingredients

1  whole wheat pita pocket bread 1 
2  lettuce leaves 2 
1  carrot, shredded 1 
½ cup halved grape tomatoes 125 mL
¼ cup baked beans 50 mL
Baked beans are a childhood favourite for many.  Tuck them into lunch for a wonderful way to add protein and fibre and enjoy a touch of sweetness from home.

Instructions

Step 1
Cut pita pocket in half and open each half carefully to create pocket.

Step 2
Stuff each pocket with a lettuce leaf.

Step 3
Divide carrot and tomatoes among both pita halves.

Step 4
Top with baked beans and serve.

Tips

Wrap each pita individually and pack in lunches.
Home cooked baked beans are a perfect way to use up leftovers for lunch.  Look for a variety of canned baked beans in stores that are baked in tomato sauce or have other flavours like maple or pork. Compare options to choose ones with less sodium.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 179
Fat / Lipides 2 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 401 mg
Carbohydrates / Glucides 37 g
Fiber / Fibres 7 g
Sugars / Sucres
Protein Protéines 7 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Contributor
Julia, in London, says this is a great way for kids to get their veggies! She enjoys this lunch at school with a glass of milk. 
Recipe courtesy of EatRight Ontario at www.eatrightontario.ca. 

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