Veggie Pockets Recipe

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Veggie Pockets
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Ingredients:

Directions:

  1. In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for 2 minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through.
  2. Fill each pita half with about 2 tablespoons lettuce and 1/2 cup vegetable mixture. Yield: 12 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 131.78 Kcal (552 kJ)
Calories from fat 27.44 Kcal
% Daily Value*
Total Fat 3.05g 5%
Cholesterol 0.48mg 0%
Sodium 239.93mg 10%
Potassium 187.69mg 4%
Total Carbs 23.09g 8%
Sugars 3.43g 14%
Dietary Fiber 2.37g 9%
Protein 3.4g 7%
Vitamin C 10.7mg 18%
Vitamin A 0.1mg 2%
Iron 1.3mg 7%
Calcium 66mg 7%
Amount Per 100 g
Calories 122.85 Kcal (514 kJ)
Calories from fat 25.58 Kcal
% Daily Value*
Total Fat 2.84g 5%
Cholesterol 0.45mg 0%
Sodium 223.67mg 10%
Potassium 174.98mg 4%
Total Carbs 21.53g 8%
Sugars 3.2g 14%
Dietary Fiber 2.21g 9%
Protein 3.17g 7%
Vitamin C 10mg 18%
Iron 1.2mg 7%
Calcium 61.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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