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Crunchy Shrimp Greek Salad Pita Pockets, CN

Crunchy Shrimp Greek Salad Pita Pockets, CN
Serves: 4
Prep time: 25 Minutes
Cook time: 10 Minutes
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Ingredients
Preparation
  • 6 oz (about 40pcs) Shrimp Poppers
  • 4 ea Whole Grain Mini Pita Bread (5-6”)
  • 1 cup Hummus (plus more to serve as dips)
  • 1 cup Romaine Lettuce, shredded
  • 4 oz Cucumber, thinly sliced and quartered
  • 4 oz Grape Tomatoes, quartered
  • 2 oz Red Onions, quartered and thinly sliced
  • 2 oz Feta Crumbles
  • 2 fl oz Greek Dressing
  • 8 oz Carrot Sticks to serve as sides
  1. Prepare Shrimp Poppers according to package directions.
  2. In a large bowl, combine the cut romaine lettuce, cucumber, grape tomatoes, red onions, and feta crumbles with Greek dressing. Lightly toss to mix well.
  3. Cut the pita bread in halves (each pita becomes two half-moon-shaped pita pockets). In each pita pocket, spread 2-3 tbsp hummus on the interior surface, stuff the pita pockets with the Greek salad mixture (about 1/3 cup depending on the size of the pita bread), then place 4-5 pieces of Shrimp Poppers on top. Sprinkle more feta crumbles to garnish if desired.
  4. To serve, place 2 pita pockets on a plate along with carrot sticks and a ramekin of hummus.
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