Pita Pockets with Avocado

Just a few minutes spent in the kitchen and these wonderful pita pockets are ready to be served.

Pita Pockets with Avocado

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 4


  • 1 plantain, cut
  • 3/4 cup olive oil
  • 1 avocado, peeled, pitted, sliced
  • 3 Portobello caps, chopped
  • 2 pita bread rounds, warmed, cut in half
  • 4 cups arugula, coarsely chopped


  1. Add the olive oil to a frying pan and set over medium heat. Add the plantain pieces to the pan and sauté for a few minutes until crisp tender.
  2. Transfer to the plate lined with paper towels to drain. Slightly flatten the plantains with a bottom of the bottle and return beck to the pan and cook for another 3-4 minutes, until golden brown. Drain on paper towels.
  3. In the same frying pan sauté the mushrooms over medium heat until soft.
  4. Slightly warm the pita halves. Put equal amounts of the sautéed mushrooms, plantain, arugula and avocado slices in each pita pocket and enjoy.
No Comments Yet

Leave a Reply

Your email address will not be published.