Gyro Veggie Pita

Gyro Veggie PitaServes

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

  1. 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.
  2. Remove from oven. Slice the veggie burgers into strips.
  3. Warm the pita bread until it is soft and pliable.
  4. 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.

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