Reviewed: Aug. 14, 2008

Makes a great lunch! I'd craved this forever after a restaurant I used to get a similar pocket at closed down. There are a few small differences between this and my remembered version. Spread the seasoned cream cheese without the sunflower seeds on the pita. Mix the sunflower seeds into the veggies, add sliced black olives and a small amount of salad dressing to the veggies (Thousand Island is good).

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Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Aug. 14, 2008

Very quick, easy, and satisfying. I didn't add mushrooms bc I don't like them, and used seasoned salt instead of regular salt. I also have pocketless pitas so just used one pita like a tortilla as another reviewer did. I really like the crunch from the sunflowers and the cucumbers. Thank you!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 16, 2008

this is my kind of food! I hesitated reviewing this because I didn't add everything simply because I didn't have it on hand, however, that being said - this is a great base to a number of pita sandwiches! I used grape tomatoes (halved), sliced cucumber, cream cheese and seasoning salt, a sprinkle of mozz cheese and a whole wheat pita. I am positive had I added the mushrooms and avocado that I still would love it. Thanks for sharing.

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HeidiKatherine

Cooking Level: Intermediate

Living In: Saint Johns, Michigan, USA

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Reviewed: Jan. 1, 2008

This was really good and so easy! I had guacamole on hand, so I skipped the spread. I didn't use salt but seasoned the cucumbers with chile lime powder. I prefer to eat the pita like a taco rather than silcing them open and stuffing...I think they hold together better. The sunflower seeds really made the recipe. Thanks!!

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