Alabama Cooperative Extension System -- URBAN NUTRITION EDUCATION PROGRAM -- Stuffed Pocket

URBAN NUTRITION
EDUCATION PROGRAM

Healthy Snacks for Kids...

Stuffed Pocket

Ingredients

2 pita pockets, cut in half

4 tablespoons (1 ounce) cheese shreds

4 ounces lean deli meat, cut into thin strips

1 cup chopped vegetables (choose 1 or more: tomatoes, bell peppers, carrots, and cucumbers

2 cups shredded lettuce or raw spinach

1/4 cup Italian salad dressing, low-fat

**Ingredients**
2		pita pockets, cut in half
4 tablespoons		(1 ounce) cheese shreds
4 ounces		lean deli meat, cut into thin strips
1 cup		chopped vegetables (choose 1 or more: tomatoes, bell peppers, carrots, and cucumbers
2 cups		shredded lettuce or raw spinach
1/4 cup		Italian salad dressing, low-fat

Directions

Stuff the cheese, meat, vegetables, and lettuce in a pita half.
Drizzle salad dressing on top.

YIELD: 4 pocket halves

Nutritional Analysis:

Calories 152

Fat 3 g

Saturated fat 2 g

Cholesterol 18 mg

Sodium 252 mg

Carbohydrate 21 g

Protein 10 g

Fiber 1 g

**Nutritional Analysis**:
Calories	152
Fat	3 g
Saturated fat	2 g
Cholesterol	18 mg
Sodium	252 mg
Carbohydrate	21 g
Protein	10 g
Fiber	1 g

Adapted from the Power of Choice curriculum. Developed by: United States Department of Agriculture, Food and Nutrition Service and the U.S. Department of Health and Human Services, Food and Drug Administration.

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, by the Alabama Cooperative Extension System (Alabama A&M University and Auburn University).

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Page was last updated:
June 23, 2008