Vegetable-Stuffed Mini Pita Pockets with Yogurt Dip

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Mini pita pockets filled with colorful veggies and mild spices, paired with a creamy yogurt dip for a healthy kid-friendly snack. This Mediterranean-inspired kid-friendly recipe (vegetarian), ready in about 20 minutes, pairs mini pita breads, cucumber, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 mini pita breads
• 1/2 medium, diced into 1/4-inch pieces cucumber
• 1/2 cup, quartered cherry tomatoes
• 1 small, grated carrot
• 1/2 medium, diced red bell pepper
• 1/4 cup, crumbled feta cheese
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Warm 6 mini pita breads in the oven at 350°F for 5 minutes, then carefully slice each in half to create pockets.
2. Step 2: In a bowl, combine 1/2 diced cucumber, 1/2 cup quartered cherry tomatoes, 1 grated small carrot, 1/2 diced red bell pepper, and 1/4 cup crumbled feta cheese. Toss gently to mix vegetables.
3. Step 3: In a small bowl, stir together 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper until smooth and creamy.
4. Step 4: Fill each pita pocket with the mixed vegetables, dividing evenly among 12 halves.
5. Step 5: Serve the stuffed pita pockets with the yogurt dip on the side for dipping or spreading.