Ingredients
Prep Time: 20 minutes.

3 1/2 cups (875 ml) iceberg lettuce
2 slices of red onion (separated into rings)
1 tomato (sliced)
1/2 cup (125 ml) mushrooms
1/4 cup (50 ml) light olive oil vinaigrette, light ranch dressing or tzatziki sauce (see CanMar recipe)
1/2 cup (125 ml) canned/drained artichokes cut into chunks
4 whole wheat or flax pita pockets (6 inch rounds) cut in half
1 cup (250 ml) shredded part-skim mozzarella cheese
1/4 cup (50 ml) low-fat ricotta cheese
1/2 cup (125 ml) Roasted Flax For Nutrition

Directions
Open each pita pocket. Spread dressing or tzatziki sauce onto the inside of each pita. For each pita, place romaine lettuce, artichokes, cheeses, onion rings, mushrooms and tomotoes into the pita. Sprinkle in 1-2 tbsp. of Roasted Flax for Nutrition. Serve immediately.

To heat the pita pockets, place them on a microwave-safe plate. Cover with a damp paper towel and microwave on high for 45 seconds until warm. If heating one pita at a time, microwave for 25 seconds.

To assemble pitas, place 3/4 of the mixture in each of the 6-inch pita halves and serve immediately.

Nutritional Facts (per serving)
Energy	353 kcal
Protein	17 g
Total Fat	12.5 g
Polyunsaturated fat	6 g
Monounsaturated fat	2 g
Saturated fat	2 g
Carbohydrates	48 g
Dietary Fibre	12 g

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