Summer Lunch in a Snap: 3 Veggie-Packed Pita Recipes

Set your sights on the perfect pita for your palate. Will it be the Mediterranean-Inspired Pita, The Pesto Garden Crunch or the Mexican-Inspired Pita? Each veggie variation boasts a different host of flavors, but they all begin with a whole-wheat pita. To get started, slice the pita in half, and lightly toast it. You can save the other half for lunch tomorrow.

To make this Mediterranean mashup, you'll need 2 tomato slices, 4 cucumber batons, 2 tablespoons Mediterranean-style hummus, 6 thin red onion slices, 2-3 sliced Kalamata olives, 2-3 tablespoons feta cheese and fresh parsley for garnish.

Start by spreading the hummus on the inside of the pita. Then, stuff it with ingredients, placing the largest ones in the bottom of the pita first and the smallest ones last. Garnish with parsley. Optional: Add a drizzle of balsamic vinegar for a tangy touch.

To make this garden-fresh filling, you'll need: 4 ciliegine mozzarella balls, a handful of baby spinach, 1 tablespoon pesto, 4 julienne slices red pepper, 4 cucumber batons, 3 halved grape tomatoes and clover sprouts for garnish.

Start by spreading the pesto on the inside of the pita. Then, stuff it with ingredients, placing the largest ingredients in the bottom of the pita first and the smallest ingredients last. Garnish with clover sprouts.

To make this Mexican masterpiece, you'll need: 2 artisan romaine leaves, 2 tomato slices, 2 avocado slices, 2 tablespoons black bean hummus, 2 tablespoons crumbled queso fresco or Cotija cheese, 1 teaspoon fresh-squeezed lime juice and cilantro for garnish.