Easy Pita Lunch Ideas

Publish date: 2024-05-16

These 4 easy pita recipes are great packed for healthy lunches! All are vegetarian - prep the components ahead of time for a fast, delicious midday meal.

make-ahead / vegetarian / lunch

Easy Pita Lunch Ideas

There’s a category that’s seriously underrepresented on Love & Lemons: lunch. Lunch, for me, is the meal that happens in between all of these recipe posts. It’s usually a quick throw-together meal that utilizes a previous night’s dinner and/or an assortment of random on-hand ingredients… (ie. a half of an avocado, a few leaves of kale, leftover quinoa, an opened container of greek yogurt). I love a big lunch salad, but when I don’t have enough greens & things to make up a full meal, I take what I do have and put it in (or on) a pita.

I keep these Stonefire pitas on hand, usually in my freezer for easy access – they reheat and toast up perfectly. (And yes, they are sponsoring this post, but I’ve seriously been buying their pita and flatbread for years).

You’ll notice I haven’t included actual measurements in this ingredient list – since I’m usually “cooking” for one, my measurements are truly “a bit of this, a pinch of that.” Feel free to adapt & interchange things, using what you have. Everything here can be made ahead & stored for days in the fridge. It’s all pretty packable – just keep the pita separate and stuff it when you’re ready to eat. (A soggy pita would be a pity!)

For more lunch inspiration, check out this post that’s full of Healthy Lunch Ideas.


5.0 from 2 reviews

Easy Pita Lunch Ideas

  PrintThese 4 easy sandwich recipes are some of my go-to quick, healthy lunches. They're great for packing up and taking on the go, and with 4 options, your lunch rotation will never get boring.Author: Ingredients1. Kale & Apple Salad with Avocado2. Smashed Avocado and Sunflower Seeds3. Red Pepper Hummus with Chickpeas & FetaRed pepper hummus (make in advance)4. Carrot & Quinoa Salad with Curry YogurtInstructions
  • For the Kale & Apple Salad: Chop the kale. Massage the leaves with olive oil salt and pepper until the leaves are tender. Add a bit of dijon mustard and a good squeeze of lemon. Mix with diced avocado, sliced apples, and toasted pine nuts. Stuff in pita.
  • For the Smashed Avocado & Sunflower Seeds: Slice avocado and add a bit of lemon juice, salt & pepper. Use the back of a fork to mash it into the pita. Top with seeds.
  • For the Red Pepper Hummus with Chickpeas & Feta: Blend all hummus ingredients together, set aside. Drizzle pita with olive oil and grill on a grill pan. Slather with hummus and top with chickpeas, red onion, feta, pine nuts and parsley. Top with a few red pepper flakes.
  • For the Carrot & Quinoa Salad: Mix quinoa with olive oil, lime juice, cumin, currants, salt & pepper. Toss with carrot ribbons and watercress. Mix yogurt with lime, curry powder, and salt. Stuff salad in pita and top with a dollop of curry yogurt.
    • NotesSome tips:
    Keep your avocado un-sliced until you're ready to use it - and if you're storing a half-avocado, keep it in a plastic bag with part of a sliced onion to slow down the browning process.

    Make a big batch of the quinoa salad, serve it with a protein for dinner and reuse the leftovers for lunch all week.

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    This post is sponsored by Stonefire, all opinions are our own. Thanks for supporting the sponsors that keep us cooking!

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