Gyro Veggie Pita
Serves
100
Per Serving
385 cal., 19 g pro., 11.6 g fat, 55 g carb., 9.4 g fiber, 917 g sod.
Meal Pattern
2.25-oz. meat/meat alternate, 1/4 cup vegetable, 2-oz.-eq. whole grains
100 Veggie burgers, frozen
100 Whole-wheat pita bread, 6-in., 1.8-oz.
3 gal., 2 cups Romaine lettuce, chopped
3 gal., 2 cups Tomatoes, diced
100 ozs. Prepared tzatziki sauce
As needed Pan release spray
- Preheat the oven to 400°F. Spray a baking sheet with pan release spray. Place the frozen veggie burgers on the baking sheet and bake for 14 to 16 minutes, turning the burgers over halfway through baking. CCP: Heat until the internal temperature reaches 165°F.
- Remove from oven. Slice the veggie burgers into strips.
- Warm the pita bread until it is soft and pliable.
- Place approximately one sliced veggie burger in the pita. Top with ½ cup chopped romaine lettuce and 2 Tbsps. diced tomatoes. Drizzle 2 Tbsps. (1 oz.) of tzatziki sauce over the burger strips.
Potential School Garden Crop
Note: Garden burger Classic CN Label veggie burgers can be used in this recipe.
Recipe, Photo and Meal Pattern Analysis: Kellogg’s, www.kelloggsspecialtychannels.com.
Nutritional Analysis: BLT Food & Nutrition, LLC, Anna Mae Florence, RDN. Specific brands used may make a difference in nutritional breakdown and meal pattern crediting.