Mince pita pockets

This tasty mince pita pocket recipe, is a great lunch or light meal option. High in fibre and iron, and super easy to make gluten free, it's also is a healthy lunchbox favourite. Recipe supplied by Tre’ Kennard (age 10 years), winner of the 2011 Kids in the kitchen 2011 recipe competition.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

500g lean beef mince

1 can chopped Italian tomatoes

4 pita breads

½ cup grated reduced-fat cheese

3 eggs

4 tomatoes

2 carrots

4 cups shredded lettuce

4 tablespoons dip (such as gherkin dip) or salsa

Instructions

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1 Preheat oven to 180°C. Brown mince in a non-stick pan for 5 minutes. Add tomatoes. Simmer for 10 minutes until liquid is reduced and mince is cooked through.

2 Cut pita breads into pockets so they can be filled with mince. Fill pockets with cooked mince and arrange on an oven tray. Top with cheese and then pop in oven for 5 minutes until cheese is melted.

3 While pita pockets are in the oven get someone to set the table. While they do that, boil eggs for 6 minutes, chop tomatoes and grate carrots.

4 In a bowl mix lettuce and carrots together. Add tomatoes. Cool eggs under cold running water then peel and slice. Add eggs to salad. Serve pita pockets with salad and dip.

Variations

Make it gluten free: Use gluten-free bread and check dip/salsa is gluten free.

HFG tip

Tre’ says: “This is the meal I do for my family. My mum helped me to make it the first time but now I make it all by myself. It is really yummy, so easy to make and everybody loves it.”

Nutrition Info (per serve)

Calories 497 cal

Kilojoules 2080 kJ

Protein 45 g

Total fat 19 g

Saturated fat 7 g

Carbohydrates 35 g

Sugar 9 g

Dietary fibre 6 g

Sodium 560 mg

Calcium 230 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.