Fresh Veggie Pockets

Lunch

Ingredients

4 servings

4 whole wheat pita breads, halved crosswise
1/2 cup Crystal Farms® Light Soft Cream Cheese
3 tbsps. salted sunflower seeds, coarsely chopped
1/2 tsp. dried dillweed
2 large tomatoes, sliced
1 large cucumber, sliced
1 ripe avocado, peeled, pitted, sliced
2 cups (8 oz.) Crystal Farms® Shredded Reduced Fat Cheddar Cheese

Cooking Directions

In small bowl, combine cream cheese, sunflower seeds, and dillweed. Spread mixture inside each pita half. Evenly fill each half with tomato, cucumber, avocado, and cheese.