Avocado and Parmesan Pita Sandwich

Avocado Parmesan Pita Lunch Rush
Amy Beadle Roth
  • Yield: 4 pieces

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.


2 whole wheat pita pockets
4tablespoons mayonnaise
2 ripe sliced peeled avocados, cut into 1/2-inch wedges
1 minced red onion
1 green bell pepper, seeded and diced
Freshly ground black pepper (optional)
4tablespoons parmesan cheese


  1. Halve pita pouches crosswise. Open them carefully and spread 1 tablespoon mayonnaise into each pocket.
  2. Spoon in avocado wedges, dividing wedges among all four pouches.
  3. Sprinkle minced onion liberally over avocados, then divide diced pepper among pouches.
  4. 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.