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Pita Pockets with Avocado and Sprouts
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No pocket protectors needed here. Stuff that pita. Go on, stuff it! Make it vegetarian by simply swapping out the chicken broth powder with veggie broth powder.
serves 1


1 whole-wheat pita bread, cut in half

1 ripe avocado

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 teaspoon chicken broth powder

1/4 teaspoon cayenne pepper

Salt to taste

1 tablespoon lemon juice

2 teaspoons honey

1/4 sweet onion, thinly sliced

1 medium tomato, sliced thin

1/2 cup cucumber, sliced thin

1 cup alfalfa sprouts

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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Remove skin and pit from the avocado and then mash it.
  2. Mix the onion powder, garlic powder, chicken broth powder, cayenne pepper, salt, lemon juice and honey into the mashed avocados.
  3. Spread the avocado mixture evenly into the halved pita breads.
  4. Evenly layer the onion, tomato  and cucumber into the halved pita breads.  Top with alfalfa sprouts. Serve immediately.

Per serving, 278 calories, 10g fat, 32g carbohydrates, 7g protein, 188mg sodium, 7g fiber

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