Tomato Almond Pocket Pitas

1. 1

   Lightly toast the pita.

2. 2

   Use a fork to mash the almond butter with the tomato sauce, fig vinegar and chili powder until it becomes a smooth consistency.

3. 3

   When the pita has cooled down, cut it in half to form a pocket.

4. 4

   Spread the almond butter/tomato sauce dressing into the pita.

5. 5

   Add slices of avocado, tomato, lettuce and sprouts into the pita in the amount to your liking.

6. 6

   In the bread aisle of most supermarkets are smaller versions of whole wheat pitas. Those are the best to use, but if you can't find them, use regular-size pita.

* Per serving · 4 servings · Values may vary.

No additional tips available.