Tangy Slaw Stuffed Pitas

Pita pockets, a Levantine flatbread staple, become a crisp vessel for cool picnic-style slaw. Shredded cabbages and carrots get a glossy Greek-yogurt dressing brightened with apple cider vinegar and celery seed for an easy stuffed lunch.

Serves 4 · 25 min prep · 5 min cook

Estimate for one serving

• 360 cal
• 18g protein
• 44g carbs
• 14g fat
• 7g fiber

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Ingredients

• 4 pita pockets
• 3 cups green cabbage, finely shredded
• 1 cup red cabbage, finely shredded
• 1 cup carrots, shredded
• 3 green onions, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/2 cup plain Greek yogurt
• 3 tbsp mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tsp honey
• 1/2 tsp celery seed
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 8 oz smoked turkey or grilled chicken strips, optional
• 1/3 cup dill pickle spears, chopped
• 1 tsp optional hot sauce

Instructions

1. 1In a large bowl, combine the green cabbage, red cabbage, shredded carrots, green onions, and parsley. Toss with your hands so the colors mix evenly and the shreds separate.
2. 2Whisk Greek yogurt, mayonnaise, apple cider vinegar, Dijon, honey, celery seed, salt, black pepper, and hot sauce if using until the dressing is creamy and pourable.
3. 3Pour the dressing over the cabbage mixture and toss thoroughly until every strand is coated and the slaw looks glossy. Taste and sharpen with a splash more vinegar or salt as needed.
4. 4Cover and refrigerate the slaw at least 20 minutes so it softens slightly and the tang blooms; it can sit up to a day and only gets better for party prep.
5. 5Warm the pita pockets in a 300°F oven for 5 minutes or toast lightly on a dry skillet until soft and steamy, then carefully open each pocket without tearing.
6. 6If using protein, warm the smoked turkey or grilled chicken strips until just heated through so they stay juicy. Chop pickles into small bits for briny pops in every bite.
7. 7Stuff each pita with a generous scoop of tangy slaw, tucking it into the corners. Add optional turkey or chicken and chopped pickles, pressing gently so the filling stays put.
8. 8Serve immediately on a platter with extra slaw on the side for scooping, or wrap individually in foil for grab-and-go backyard lunches that travel well.
9. 9Leftover slaw keeps crisp in the fridge for 2 days; assemble pitas fresh so the bread does not soften before serving.