Are your kids bored with the same old sandwich? Beat the lunch box blues with our Veggie Topped Pita sandwich.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 whole wheat pita bread (6 inch)
1/4 cup sliced cucumber
3 thin slices tomato
2 Tbsp. Philadelphia Garden Vegetable Light Cream Cheese Product
1 Kraft Singles Light Cheese Slice
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How do I make it ?
Place bread in resealable sandwich-size plastic bag. Place cucumber in one side of another resealable sandwich-size plastic bag; loosely tie pipe cleaner or twist-tie around middle of bag. Place tomato in other side of bag; seal bag. Twist pipe cleaner tightly to separate the cucumber from the tomato. Curl ends of pipe cleaner to resemble the antennae on a butterfly.
Spoon cream cheese product into small airtight container; place in insulated lunch box or bag. Add bread, vegetables and Singles along with a small plastic knife or wooden popstick for spreading. Refrigerate until ready to serve.
Spread bread with cream cheese product; top with Singles and vegetables.
Kraft Kitchen Tips!
Serve with a small green apple, 1 Jell-O No Sugar Added Refrigerated Strawberry Gelatin Snack and bottled water.
Prepare as directed, using 2 mini whole wheat pita breads and dividing ingredients equally between the 2 breads.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 850 mg
Total carbohydrate 40 g
Dietary fibre 5 g
Sugars 6 g
Protein 12 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.