Garden Vegetable Pockets Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Lightly packed shredded lettuce2 Cup (32 tbs)
 Shredded carrot1 Cup (16 tbs)
 Shredded jack cheese4 Ounce
 Chopped green onions1⁄3 Cup (5.33 tbs) (Including Tops)
 Tomato1 , halved crosswise, seeded, and diced
 Avocado1 , pitted, peeled, and diced
 Mayonnaise1⁄4 Cup (4 tbs)
 Tomato based chilli sauce3 Tablespoon
 Sweet pickle relish1 Tablespoon
 Pocket breads3 , halved

Nutrition Facts

Serving size: Complete recipe

Calories 1639 Calories from Fat 963

% Daily Value*

Total Fat 111 g170.9%

Saturated Fat 28.6 g142.9%

Trans Fat 0 g

Cholesterol 139.3 mg46.4%

Sodium 2394.5 mg99.8%

Total Carbohydrates 127 g42.4%

Dietary Fiber 28.4 g113.7%

Sugars 22.8 g

Protein 44 g88.3%

Vitamin A 720.2% Vitamin C 157.9%

Calcium 96.1% Iron 37.8%

*Based on a 2000 Calorie diet

Directions

In a bowl, combine lettuce, carrot, cheese, onions, tomato, and avocado.
In a cup, stir together mayonnaise, chili sauce, and relish; pour over vegetables and toss gently to blend.
Fill pocket bread halves evenly with vegetable mixture, packing gently.
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