Vegetarian Pitas
(5 votes)
(5 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
755
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 107 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 149.1 μg | (249 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tomatoes
- 2 Red onions
- ½ Cucumber
- 2 Lettuce
- 120 grams Feta
- 150 grams Greek Yogurt (0.1% fat)
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 4 small Flatbread
- 4 Tbsps white balsamic vinegar
- Piment d'Espelette
Preparation steps
1.
Rinse the tomatoes and cut into slices. Peel the onions and cut into thin rings. Rinse the cucumber and cut or slice half in thin slices. Cut the remaining cucumber portion in half lengthwise, scrape out the seeds and dice the flesh finely. Trim the lettuce hearts, rinse and cut into strips. Crumble the feta.
2.
Mix the diced cucumber, yogurt and 1 tablespoon olive oil and season with salt and pepper. Cut the pita bread to 3/4, unfold and brush the cut surfaces with the remaining olive oil (4 tablespoons) and the vinegar. Fill with tomatoes, cucumber slices, lettuce, onions, feta and yogurt. Sprinkle with a little espelette pepper and serve immediately.
