Caprese Pita Pockets
10min
0min
3
480
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Chef's Note
To prevent the pita from getting soggy if you are packing this lunch hours in advance, line the inside of the pita pockets with the fresh basil leaves first. This creates a natural moisture barrier between the bread and the juicy tomatoes.
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Ingredients
3 pieces pita bread rounds
8 oz fresh mozzarella cheese
3 pieces roma tomatoes
1 bunch fresh basil
2 tbsp balsamic glaze
2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
Instructions
- 1
Wash 3 roma tomatoes under cold water and pat dry. Slice them into 1/4-inch thick rounds.
- 2
Slice 8 oz of fresh mozzarella cheese into 1/4-inch thick slices.
- 3
Gently rinse 1 bunch of fresh basil and pat dry. Pluck 12 to 15 large whole leaves from the stems.
- 4
Cut 3 pita bread rounds in half to create 6 pockets, and carefully open them up.
- 5
Stuff each pita pocket half with alternating layers of the sliced tomatoes, sliced mozzarella, and fresh basil leaves (approximately 2 slices of tomato, 2 slices of cheese, and 2 basil leaves per pocket).
- 6
Drizzle 1 tsp of extra virgin olive oil and 1 tsp of balsamic glaze inside each pocket. Season the insides with a pinch of salt and black pepper.
- 7
To pack for travel: Wrap each stuffed pita pocket tightly in parchment paper or aluminum foil to hold the fillings in place. If packing hours in advance, store the balsamic glaze in a separate small container and drizzle it on just before eating to prevent the bread from becoming soggy.
Nutrition Information (per serving)
480
20g
43g
25g
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