Cheesy Pita Pockets

1. 1

   In small bowl, mash together cream and Cheddar cheeses, shredded carrot and pepper until blended.

2. 2

   Cut top quarter of each pita and tuck inside bottom of pita. Spread half of the cheese mixture inside each; fill with cucumber and sprouts.

3. 3

   (Pita pockets can be wrapped in plastic wrap and refrigerated or stored in cooler pack for up to 24 hours.).

* Per serving · 4 servings · Values may vary.

No additional tips available.