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Garden Vegetable Pockets

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Ingredients
  Lightly packed shredded lettuce 2 Cup (32 tbs)
  Shredded carrot 1 Cup (16 tbs)
  Shredded jack cheese 4 Ounce
  Chopped green onions 1⁄3 Cup (5.33 tbs) (Including Tops)
  Tomato 1 , halved crosswise, seeded, and diced
  Avocado 1 , pitted, peeled, and diced
  Mayonnaise 1⁄4 Cup (4 tbs)
  Tomato based chilli sauce 3 Tablespoon
  Sweet pickle relish 1 Tablespoon
  Pocket breads 3 , halved
Directions

In a bowl, combine lettuce, carrot, cheese, onions, tomato, and avocado.
In a cup, stir together mayonnaise, chili sauce, and relish; pour over vegetables and toss gently to blend.
Fill pocket bread halves evenly with vegetable mixture, packing gently.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Ingredient: 
Vegetable

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1639 Calories from Fat 963

% Daily Value*

Total Fat 111 g170.9%

Saturated Fat 28.6 g142.9%

Trans Fat 0 g

Cholesterol 139.3 mg46.4%

Sodium 2394.5 mg99.8%

Total Carbohydrates 127 g42.4%

Dietary Fiber 28.4 g113.7%

Sugars 22.8 g

Protein 44 g88.3%

Vitamin A 720.2% Vitamin C 157.9%

Calcium 96.1% Iron 37.8%

*Based on a 2000 Calorie diet

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Garden Vegetable Pockets Recipe