Veggie Pockets
- 4Servings
Ingredients
- 1 15 ounce can lima beans, rinsed
- 1 1/2 cups corn kernels
- 1 1/3 cups sugar snap peas, blanched then halved
- 16 grape tomatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 4 pita breads, halved
- 16 Bibb lettuce leaves
Preparation
In skillet, toss first 6 ingredients over high, 3 minutes; season. Line pitas with lettuce; fill with succotash.
