Cut pitas in half. Open pita halves slightly and cut completely along edge to create 16 semi-circles. Portion out equal amounts of sliced cucumber, tomato and avocado on top of 8 of the pita semi-circles. Mix dressing with onion powder and chili powder, then drizzle equally on top of the vegetables. Top with chopped lettuce and remaining pita semi-circles. Cut each pita sandwich in half.
Each serving provides: An excellent source of vitamin A, vitamin C and fiber, and a good source of folate, magnesium and potassium.
Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Mark Goodwin CEC, CNC. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.