You are here: Home » Recipes » Avocado and Parmesan Pita Sandwich Avocado and Parmesan Pita Sandwich Recipe by John Schlimm Yield 4 pieces These whole wheat pita pockets are great for an easy lunch on the run or an anytime snack. Amy Beadle Roth PrintEmail For a vegan variation, substitute vegan ingredients for the pita pockets, mayonnaise, and parmesan cheese. Alfalfa sprouts can add an extra crunch to your sandwich. Ingredients 2 whole wheat pita pockets4 tablespoons mayonnaise2 ripe sliced peeled avocados, cut into 1/2-inch wedges1 minced red onion 1 green bell pepper, seeded and diced Freshly ground black pepper (optional)4 tablespoons parmesan cheese Instructions Halve pita pouches crosswise. Open them carefully and spread 1 tablespoon mayonnaise into each pocket. Spoon in avocado wedges, dividing wedges among all four pouches. Sprinkle minced onion liberally over avocados, then divide diced pepper among pouches. Finish with pepper to taste (if using) and 1 tablespoon of Parmesan cheese sprinkled over each pita filling. From the book The Cheesy Vegan by John Schlimm. Reprinted by arrangement with Da Capo Lifelong. Copyright 2013.