Paleo Vegetable Pita Sandwich

Savor the deliciously fresh flavors of this Paleo Vegetable Pita Sandwich, a wholesome twist on a classic favorite that's both grain-free and nutrient-packed. The soft, homemade pitas are crafted with almond, tapioca, and coconut flours for a perfectly tender bite, while a vibrant medley of zucchini, cucumber, grape tomatoes, carrots, and red onion adds a refreshing crunch. Topped with a creamy avocado dressing infused with zesty lemon, garlic, and parsley, this sandwich is a satisfying blend of textures and flavors. Perfect for a light lunch or picnic treat, this recipe is not only Paleo-friendly but also dairy-free and gluten-free, making it a crowd-pleasing option for health-conscious eaters and veggie lovers alike. Ready in just 35 minutes, these colorful pitas are your ticket to guilt-free indulgence!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup almond flour
• 2 tablespoons tapioca flour
• 1 tablespoon coconut flour
• 0.5 teaspoon baking powder (grain-free)
• 0.25 teaspoon salt
• 2 large eggs
• 3 tablespoons almond milk (unsweetened)
• 1 cup zucchini (shredded)
• 0.5 cup cucumber (sliced)
• 0.5 cup grape tomatoes (halved)
• 0.25 cup carrot (shredded)
• 0.25 cup red onion (thinly sliced)
• 1 large avocado
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic (minced)
• 1 tablespoon fresh parsley (chopped)
• 0.25 teaspoon black pepper

Directions

Step 1

In a mixing bowl, combine almond flour, tapioca flour, coconut flour, baking powder, and salt. Whisk to remove any lumps.

Step 2

In a separate bowl, beat the eggs and mix in almond milk.

Step 3

Slowly add the wet ingredients to the dry ingredients while stirring until a smooth batter forms.

Step 4

Heat a non-stick skillet over medium heat. Scoop 1/4 cup of the batter onto the skillet to form a small round pita. Cook for 2-3 minutes on each side or until golden brown. Repeat with the remaining batter to make 4 pita rounds. Set aside to cool.

Step 5

Prepare the filling: In a large bowl, combine the shredded zucchini, sliced cucumber, grape tomatoes, shredded carrot, and red onion. Toss lightly.

Step 6

Prepare the avocado dressing: In a blender or food processor, combine the avocado, lemon juice, olive oil, minced garlic, parsley, salt, and black pepper. Blend until smooth and creamy.

Step 7

To assemble the sandwiches, slice the cooled grain-free pitas open halfway to create a pocket.

Step 8

Stuff each pita with the vegetable mixture, then drizzle with avocado dressing.

Step 9

Serve immediately and enjoy your Paleo Vegetable Pita Sandwich!

Nutrition Facts

Serving size	(1037.4g)

Amount per serving	% Daily Value*
Calories	1357.2

Total Fat 103.7g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 5.0g
Cholesterol 372mg	0%
Sodium 1094.9mg	0%
Total Carbohydrate 84.4g	0%
Dietary Fiber 33.6g	0%
Total Sugars 20.4g
Protein 44.5g	0%

Vitamin D 100.8IU	0%
Calcium 483.5mg	0%
Iron 9.4mg	0%
Potassium 2452.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.4%

Protein: 12.3%

Carbs: 23.3%