Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
653
Calories
16g
Protein
15g
Fat
107g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup tomato
- 1/2 cup yellow squash
- 1/2 cup zucchini
- 1/4 cup parsley
- 2 tbsp chives
- 1 tbsp olive oil
- 1 tbsp wine vinegar
- cracked black pepper
- 4 6-inch pocket bread
- 8 lettuce leaves
- 8 slice fat free past. process chees
- =
Directions
1
1 Combine tomatoes, squash, zucchini, parsley and chives; mix lightly with oil and vinegar.
2
2 Season to taste with pepper.
3
3 For each sandwich, fill pita half with lettuce leaf, cheese slice and ¼ cup vegetable mixture.
Recipe sourced from
fandom