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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Delicious summer lunch. This is how I first made it, but other fillers could include baby spinach leaves, tomato, avocado, sprouts, bacon crumbles, etc. The recipe is very flexible and approximate, assemble to your sandwich preferences. Ingredients:
1 pocketless pita (i use konto's brand) |
1 small sweet potato |
1 small red onion, thinly sliced |
lettuce |
1 tablespoon plain greek yogurt or 1 tablespoon mayonnaise |
1 teaspoon honey mustard |
poppy seed |
black pepper |
Directions:
1. Microwave sweet potato until cooked, approximately 3 minutes on high; peel and slice. Microwave time will depend on size of potato.
2. Mix yogurt, mustard, and a sprinkling of poppyseeds together.
3. Warm pita in oven just until soft (about a couple minutes), lay flat and spread poppyseed dressing.
4. Top one half of the pita with lettuce, onion, and sweet potato slices.
5. Add black pepper to taste, fold over pita, and enjoy.
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