Veggie Pita Pockets with dill greek yogurt sauce are wonderfully light and healthy, but still filling and satisfying! These veggie-packed pita pockets are loaded with vitamins and nutrients and are perfect for when you’re craving a guilt-free lunch that’ll actually fill you up.

A sliced in half pita pocket is presented on a wooden cutting board.


Veggie Pita Pockets with Dill Greek Yogurt Sauce

Say hello to your new favorite lunch! You don’t need to be a vegetarian to enjoy a flavor-packed pita pocket. These tasty, lunch-friendly pita pockets are loaded with crunchy, fresh vegetables and a deliciously homemade dill greek yogurt sauce that’s guaranteed to make your mouth water. The way that the sauce compliments the natural flavors of the veggies without overpowering them is simply the best.

If you work in an office, you’re probably all too familiar with frozen lunches. And listen, I totally get it… We’ve all been there before. You want a lunch that’ll actually keep you full until you get home for dinner, right? Spend just a little time either the night before or the morning of and instead, make this veggie pita pocket! I promise it doesn’t take a whole lot of time, and then you’ll have a lunch that won’t just hold you over, but will satisfy you too!

What makes these veggie pita pockets so satisfying are two major elements – they’re healthy and they’re delicious. I love eating something that I know is actually providing me with nutrients, which this recipe has plenty of. However, this is no basic veggie recipe that has all the vitamins but no flavor. With the dill greek yogurt sauce, this health-conscious lunch choice is also positively scrumptious.

The fresh ingredients for pita pockets are placed on a wooden cutting board.

How to Make It

Making the creamy dill greek yogurt sauce is as simple as mixing all the ingredients together! And for the pockets themselves, you really just have to stuff all your favorite veggies into the pita pocket. It’s so simple!

Create the pocket. On a sturdy cutting board, cut the pita pieces in half. Slowly pull each side apart to create a little pocket.

Add the hummus and cheese. In each separate pocket, spread 1 tablespoon of hummus and sprinkle 1 tablespoon of feta cheese. 

Add the fresh veggies. Fill the rest of the pocket with equal amounts carrot, cucumber, radishes, and sprouts.

Make it crunchy! Sprinkle sunflower seeds into the pocket.

Make the sauce. For the sauce, mix the greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper in a medium sized bowl. 

Enjoy! Serve the pitas with the greek yogurt sauce and fresh veggies on the side. 

A halved pita pit is presented on a white plate with a fork and knife.

Tips for the Best Pita Pockets

  • You can swap in any other kind of veggie if you do not prefer the ones listed. Sliced bell peppers, avocados, and sun dried tomatoes are all tasty additions.
  • Some people like different levels of lemon and dill in their yogurt sauce, so start with the smaller level and adjust to your liking. Remember, you can always add more, but it’s impossible to take out ingredients in the sauce once they’re in there.
  • If you’d like to add a protein, I recommend chicken! Whether it’s shredded or sliced, cooked white meat chicken would be a great protein to add to these nutritious pita pockets.
  • The greek dill yogurt sauce will stay fresh in an airtight container for up to a week. Just make sure to keep the lid of the container truly airtight, otherwise a film could form at the top of the sauce and it’ll be spoiled.
Two pita pockets are placed on a white plate next to a small blue bowl of sauce.

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A sliced in half pita pocket is presented on a wooden cutting board.

Get the Recipe: Veggie Pita Pockets

Yield: 2
Prep Time: 10 minutes
Total Time: 10 minutes
A quick and easy lunch that's healthy and light, Veggie Pita Pockets are simple to make in advance for weeknight lunches on the fly.
4 from 1 vote
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Ingredients

For the pitas

  • 2 pieces pita bread
  • 4 tablespoons hummus
  • 4 tablespoons feta cheese
  • ½ cup grated carrot
  • ½ cup sliced cucumber
  • ½ cup radishes, thinly sliced
  • ⅓ cup broccoli sprouts, optional
  • 2 tablespoons sunflower seeds or pine nuts

For the sauce

  • 1 cup greek yogurt
  • 1 ½- 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2-3 teaspoons chopped dill
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Instructions 

  • On a sturdy cutting board, cut the pita pieces in half. Slowly pull each side apart to create a little pocket.
  • In each separate pocket, spread 1 tablespoon of hummus and sprinkle 1 tablespoon of feta cheese.
  • Fill the rest of the pocket with equal amounts carrot, cucumber, radishes, and sprouts.
  • Sprinkle sunflower seeds into the pocket.
  • For the sauce, mix the greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper in a medium sized bowl.
  • Serve the pitas with the greek yogurt sauce and fresh veggies on the side.

Notes

You can swap in any other kind of veggie if you do not prefer the ones listed.
Some people like different levels of lemon and dill in their yogurt sauce, so start with the smaller level and adjust to your liking.
This recipe was inspired by a recipe by Tosca Reno in the Eat-Clean Diet Cookbook 2. I swapped the yogurt cheese for Feta. I swapped the mushrooms for cucumbers. I swapped the deli sprouts for broccoli sprouts. I also added the greek yogurt dressing for dipping, as there was no dressing in Tosca’s recip
Calories: 441kcal, Carbohydrates: 47g, Protein: 23g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 1147mg, Potassium: 508mg, Fiber: 5g, Sugar: 7g, Vitamin A: 5515IU, Vitamin C: 18mg, Calcium: 364mg, Iron: 2mg
Author: Kellie
Course: Dinner, lunch
Cuisine: American