Kids' Pita Platters
Serves 2 | with Hummus and Cheddar Cheese
Meet the ultimate lunch for the picky eater! This spread comes with all the fixins' including cheesy pita wedges, creamy hummus and crunchy veggie sticks. For dessert, we've added tropical kiwis!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
1 cup
White Cheddar Cheese, shredded
(Contains: Milk)
2 unit(s)
Kiwi
1 unit(s)
Carrot
1 tsp
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Wheat, Peanuts, Sesame, Tree nuts, Soy, Sulphites, Triticale)
1 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Gluten, Milk, Mustard, Wheat, Sesame, Tree nuts, Soy, Sulphites, Crustaceans, Egg, Fish)
113 g
Sugar Snap Peas
4 tbsp
Hummus
(Contains: Sesame May contain traces of: Milk, Mustard, Wheat, Soy, Sulphites, Crustaceans, Egg, Fish)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut each pita into 8 equal wedges. Add pita wedges and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Arrange pita wedges in a single layer. Bake in the top of the oven until golden and crisp, 5-6 min. (TIP: Keep your eye on them so they don't burn!)
- Remove pita wedges from the oven, then sprinkle cheese over top.
- Return to the oven and bake until cheese is melted, 1-2 min.
- Meanwhile peel, then halve carrot crosswise, then cut into 1/2-inch sticks.
- Trim snap peas.
- Peel, then cut kiwi into 1/2-inch slices.
- Add sour cream, mayo and 1/2 tsp Dill-Garlic Spice Blend to a small bowl. Season with salt and pepper, then stir to combine.
- Divide cheesy pitas wedges, carrot sticks, snap peas and kiwi between plates.
- Serve hummus and ranch alongside for dipping.
