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Tex-Mex Pita Pockets
4
Ingredients
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6 Tbsp. STAR Extra Light Olive oil
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2 Tbsp. STAR Red Wine Vinegar
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1 Tbsp. Dijon mustard
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tsp. ground cumin
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1/3 lb. Monterey Jack cheese, cut into ¼ inch cubes
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1 avocado, peeled, seeded and cut into ¼ inch cubes
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Cup sliced, drained STAR Pimiento Stuffed Manzanilla Olives
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Cup drained STAR Sun Dried Tomatoes, cut into 1/8 inch strips
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Hot pepper sauce, salt and pepper
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4 (6-inch) pita pockets breads, cut in half
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8 small green leaf lettuce leaves
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Cup shredded alfalfa sprouts
Instructions
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1.
To make filling, in a medium bowl, whisk together the olive oil, vinegar, mustard and cumin. Add the cheese, avocado, olives and sun-dried tomatoes, toss gently. Season with hot pepper sauce, salt and pepper.
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2.
Line each pita pocket bread half with lettuce leaf and fill with about 1/3 cup filling. Garnish with alfalfa sprouts.
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3.
Serve when done.
