Easy Spicy Avocado in Low-Carb Pita Bread
Creamy chile-seasoned avocado and crisp lettuce fill toasted low-carb pita for a fast, fresh lunch with a little kick.
Prep 10 min · Cook 2 min · Total 12 min · Makes 2 pita sandwiches
Ingredients
- 2 pieces low-carb pita bread
- Shredded lettuce, preferably Romaine lettuce
- 1 very ripe avocado
- 1/4 tsp. spicy chile powder
- 1/4 tsp. salt or Vege-Sal, or a little more
Directions
- Fold 2 pieces of low-carb pita bread in half, then toast them in a toaster oven. Plan on about 1 minute on each side.
- Slice the Romaine lettuce into slim ribbons and place it in ice-cold water in a salad spinner. Drain off the water, then spin the lettuce until dry.
- Mash the avocado, then stir in the spicy chile powder and salt, adjusting to taste.
- Divide the avocado mixture between the pita pockets, spreading half onto each one.
- Add the shredded lettuce on top, fold the pitas over, and eat.