Reviewed: Oct. 12, 2009

I had the cabbage on hand, but in my hunger forgot to add it. This was an excellent lunch!

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Reviewer:

Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 14, 2009

Outstanding recipe! I think the dressing is what really makes the dish. I make it as a salad and pour the dressing over it and eat it without pitas also, and it's great.

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Reviewer:

Nikki

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Apr. 7, 2008

This was a very good one-dish meal. I used black beans, and instead of canned tomatoes, I used fresh tomatoes and added a generous amount of Bueno green chilies. I also subbed shallot for onion and added avocado. The dressing is like a Mexican-inspired honey mustard--very flavorful. I wouldn't skip the lettuce, because it keeps the liquid from saturating the pita. This is also delicious just as a veggie salad.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Aug. 4, 2007

I made these for lunch and had everything on hand except the cabbage. I had avocado and added cubes of that instead. It makes a tasty sandwich. A great way to use up veggies!

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