Artichoke Tomato Pitas Recipe

Summary

Difficulty LevelBit DifficultHealth IndexHealthy
CourseMethod
Main Ingredient

Ingredients

 Pita bread rounds4 (8 Inch Size)
 Canned artichoke hearts14 Ounce, drained and sliced (1 Can)
 Plum tomato2 Cup (32 tbs), seeded , chopped
 Sliced fresh basil1⁄2 Cup (8 tbs)
 Nonfat ranch style dressing1⁄4 Cup (4 tbs) (Or Fat Free)
 Shredded part skim mozzarella cheese4 Ounce (1 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 1138 Calories from Fat 198

% Daily Value*

Total Fat 22 g34.5%

Saturated Fat 11.9 g59.6%

Trans Fat 0 g

Cholesterol 72.6 mg

Sodium 2083.6 mg86.8%

Total Carbohydrates 182 g60.8%

Dietary Fiber 32.4 g129.8%

Sugars 5.2 g

Protein 61 g122.2%

Vitamin A 86.5% Vitamin C 158.4%

Calcium 123.7% Iron 61.2%

*Based on a 2000 Calorie diet

Directions

Place pita rounds on a large baking sheet.
Place one-fourth of artichoke, tomato, basil, and dressing down center of each pita.
Sprinkle each serving with 1/4 cup cheese.
Broil 3 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts.
Remove from oven.
Roll up each pita; wrap bottom of each pita roll in wax paper or decorative tissue paper.
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