Looking for a simple, healthy, yummy lunch or snack? I make variations on this all the time. And it’s vegetarian. Want a paleo version? Make it in a lettuce wrap instead of a pita. So easy!
You don’t need any specific measurements here, so think of the quantities as a guideline. I used Wholly Guacamole, but you can make your own if you want. At Walmart, they sell a 16 oz tub of their classic guacamole for $4.99. It’s perfect to use as a spread or accent for dishes like this. I also used medium Big Jim green chiles. You can used diced green chiles, mild, hot – whatever appeals to you.
I hope you enjoy this – and there are infinite variations that will also be wonderful.
- 2 whole wheat pitas or 4 whole wheat mini-pitas
- 2 tsp olive oil
- 1 red bell pepper, cut into strips
- 1 orange or yellow bell pepper, cut into strips
- ¼ onion, sliced into strips
- ½ cup whole green chiles (about 4 chiles, diced is also fine)
- 1 cup guacamole
- optional: diced tomatoes, cucumbers, sprouts
- Cut the pitas in half.
- Slice the green chiles into strips. (You can used diced also)
- Coat the bottom of a medium skillet with the olive oil. Sauté the bell pepper and onion strips on medium high heat until soft and peppers start to brown on the edges, about 5 minutes.
- Add the green chile strips and cook for another minute, then remove from heat.
- Assemble the pitas: Spread guacamole on both sides of the inside of each pocket, then stuff with the sautéd pepper mixture.
- Serve & enjoy!