Delicious summer lunch. This is how I first made it, but other fillers could include baby spinach leaves, tomato, avocado, sprouts, bacon crumbles, etc. The recipe is very flexible and approximate, assemble to your sandwich preferences.

Ingredients

1 serv.

pocketless pita (I use Konto's brand)↗1
small sweet potato↗1
small red onion, thinly sliced↗1
lettuce↗
plain Greek yogurt or 1 tablespoon mayonnaise↗1 tablespoon
honey mustard↗1 teaspoon
poppy seed↗
black pepper↗

Step-by-step instructions

1
Microwave sweet potato until cooked, approximately 3 minutes on high; peel and slice. Microwave time will depend on size of potato.
2
Mix yogurt, mustard, and a sprinkling of poppyseeds together.
3
Warm pita in oven just until soft (about a couple minutes), lay flat and spread poppyseed dressing.
4
Top one half of the pita with lettuce, onion, and sweet potato slices.
5
Add black pepper to taste, fold over pita, and enjoy.

Source: food.com

Original recipe ↗

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