Best Mini Pita Crab Florentine Recipes

TURKEY PITA FLORENTINE (LOW FAT)

Turkey Pita Florentine (Low Fat) image

Who doesn't love a pita? Serve this with a side salad to make a meal. (per serving-cal.191-fat 4g-sodium 386-fiber 2g-sugars 3g)

Provided by mydesigirl

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb white lean ground turkey
1 (10 ounce) package spinach, frozen, chopped
1 1/2 cups cheddar cheese, shredded (I use fat free)
1/3 cup ketchup
1/3 cup low-fat mayonnaise
4 pita bread, cut in half
nonstick cooking spray

Steps:

In a medium nonstick skillet,cook turkey over medium-high heat until no longer pink.
Set aside.
Cook and drain spinach according to package directions.
In a medium bowl,mix turkey,spinach and cheese.
Stir in ketchup and mayonnaise.
Fill each pita pocket evenly until all of the mixture is used.Slightly flatten pockets and brown lightly in skillet coated with non-stick cooking spray.

Nutrition Facts : Calories 270.2, Fat 12.2, SaturatedFat 5.8, Cholesterol 67, Sodium 485, Carbohydrate 20.8, Fiber 1.5, Sugar 2.9, Protein 19.1

SEAFOOD SALAD PITAS

Seafood Salad Pitas image

"You can make this lovely and interesting sandwich as a great, light lunch. It's so tasty and colorful," suggests Linda Evancoe-Coble of Leola, Pennsylvania. "Or pair it with a hearty soup for a change-of-pace supper."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 cups chopped imitation crabmeat (about 10 ounces)
1/2 pound cooked medium shrimp, peeled, deveined and chopped (about 1 cup)
2 celery ribs, chopped
1/2 cup thinly sliced green onions
3/4 cup fat-free mayonnaise
3/4 teaspoon seafood seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
8 whole wheat pita pocket halves

Steps:

In a large bowl, combine the crab, shrimp, celery and onions. In a small bowl, combine the mayonnaise, seafood seasoning, salt and pepper. Pour over crab mixture; toss to coat. Cover and refrigerate for at least 2 hours. Spoon into pita halves.

Nutrition Facts : Calories 162 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CHICKEN TAHINI SALAD WITH PINE NUTS ON MINI PITA ROUNDS

Chicken Tahini Salad With Pine Nuts on Mini Pita Rounds image

If mini pita breads are unavailable in your area, split larger pita breads horizontally in half and cut out smaller pita rounds using a 3-inch-diameter biscuit cutter. You can streamline the process by preparing both the chicken salad and the toasted pita rounds one day in advance. Taken from professional-cooking.com for ZWT.

Provided by alligirl

Categories Lunch/Snacks

Time 25m

Yield 40 pita rounds, 20 serving(s)

Number Of Ingredients 10

Ingredients

20 pita breads, cut horizontally in half (mini - 2-3 inch diameter)
olive oil, for brushing
1 large garlic clove
1 cup tahini (sesame seed paste)
2/3 cup fresh lemon juice
2 teaspoons grated lemon peel (packed)
1/2 cup water
1 cup chopped fresh cilantro
4 cups shredded skinned cooked chicken (from two 2-pound roast chickens)
1/2 cup pine nuts, lightly toasted

Steps:

Preheat oven to 350°F
Brush cut side of pita bread rounds lightly with olive oil; arrange rounds on heavy large baking sheet.
Bake until crisp and golden, about 6 minutes; cool pita rounds.
Mince garlic in food processor.
Add tahini, 1/2 cup lemon juice, and lemon peel; blend well.
With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick.
Mix in 1/2 cup chopped cilantro; season sauce to taste with salt and pepper.
Place chicken in large bowl.
Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use).
Season chicken salad to taste with salt and pepper.
Can be made 1 day ahead. Store pita rounds in an airtight container at room temperature. Cover chicken salad and refrigerate.
To serve:.
Spoon generous 1 tablespoon chicken salad atop each pita round.
Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.

Nutrition Facts : Calories 305.2, Fat 10.7, SaturatedFat 1.6, Cholesterol 21, Sodium 352.2, Carbohydrate 37.7, Fiber 2.6, Sugar 1.1, Protein 15.1

MINI PITA CRAB FLORENTINE

Mini Pita Crab Florentine image

Make and share this Mini Pita Crab Florentine recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 20m

Yield 40 half pitas

Number Of Ingredients 9

Ingredients

1 (10 ounce) package frozen chopped spinach, well drained and squezzed
1 (4 1/4 ounce) can flaked crab
1 (10 ounce) can water chestnuts, finely chopped
3 green onions, chopped
1 package ranch dressing mix
1/2 teaspoon dill weed
1/2 cup plain yogurt
1/2 cup light mayonnaise
20 mini pita pockets (whole wheat are best)

Steps:

Mix spinach with the crab, water chestnuts& green onions.
In another bowl combine the ranch dressing pkg,dill weed, yogurt& mayo mix well, Combine the two bowls, mix well.
Cut mini pitas in half and stuff with the crab, spinach mixture.
Arrange on a platter, decorate with some parsley sprigs etc.
Serve warm or cold.

Nutrition Facts : Calories 62.4, Fat 1.4, SaturatedFat 0.3, Cholesterol 3.2, Sodium 115.6, Carbohydrate 10.3, Fiber 0.8, Sugar 0.9, Protein 2.3

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