Stuffed Pita Pockets with Cucumber Tomato Salad and Creamy Dill Sauce

If you’re looking for a quick, satisfying lunch that’s packed with fresh flavors and textures, these stuffed pita pockets are exactly what you need. Crisp cucumber, juicy tomatoes and crunchy pepitas are tossed in a simple lemon dressing, then stuffed into warm whole wheat pitas with creamy hummus, tangy feta and a homemade dill sauce. A drizzle of hot sauce adds the perfect kick.

This recipe comes together in just 10 minutes, making it ideal for busy weekdays. The combination of cool, crunchy vegetables and rich, creamy spreads creates a balanced bite every time. Feel free to adjust the hot sauce to your liking-or leave it out for a milder version.

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Ingredients

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup HummusView ingredient guideLike ingredientDislike ingredient

1 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the ends off the cucumber, then cut it in half lengthwise and slice each half into ½-inch thick half-moons. Halve the grape tomatoes. Pick the dill fronds from the stems and chop them roughly. Cut the lemon in half.
2. In a medium bowl, combine the cucumber, tomatoes, pepitas and half of the chopped dill. Drizzle with olive oil and squeeze in some lemon juice (to taste). Season generously with salt and pepper, then toss to coat.
3. In a small bowl, mix the sour cream with the remaining dill and a squeeze of lemon juice. Season with salt and pepper. This is your creamy dill sauce.
4. Toast the pitas in a toaster or dry skillet until warm and pliable. Cut each pita in half to form pockets.
5. Spread a little hummus inside each pita half. Fill with the cucumber salad, drizzle with dill sauce and top with crumbled feta and hot sauce (if using). Serve immediately.

Recipe Tips

FAQ

Can I make this recipe ahead of time?

You can prep the cucumber salad and dill sauce up to a day in advance, but wait to assemble the pitas until just before serving to keep them from getting soggy.

What can I use instead of pepitas?

Sunflower seeds or chopped walnuts make a great substitute for pepitas.

Is this recipe gluten-free?

The whole wheat pitas contain gluten. To make it gluten-free, use gluten-free pitas or lettuce wraps instead.