Polish Pockets – Pitas

May 11, 2023May 11, 20230 14

Tasty Polish Pockets - Pitas for lunch or dinner

by The Chefin Main

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

546

Sugar

Fat

42g

Polish Pockets - Pitas are a fun and tasty twist on traditional tacos. This recipe is inspired by the flavors of Poland and is sure to be a hit with your family and friends. The combination of savory kielbasa, tangy sauerkraut, and spicy mustard creates a delicious flavor that is sure to please everyone. This meal is perfect for lunch or dinner and can be easily customized to suit your tastes.

Instructions

1.	In a skillet, cook kielbasa, onion, and green pepper in butter until vegetables are crisp-tender.
2.	Add sauerkraut; cook and stir for 2-3 minutes or until heated through.
3.	In a separate small bowl, combine sour cream and mustard.
4.	Heat pita bread according to package directions; cut in half.
5.	Spoon sausage mixture and sour cream mixture into each pita half.

PROS

Polish Pockets – Pitas are a quick and easy dinner solution that is perfect for busy weeknights.
They are also a great option for lunch, as they can be easily packed and taken on-the-go.
The combination of kielbasa, sauerkraut, and mustard creates a delicious flavor that is sure to please everyone.

CONS

This meal is high in sodium and calories, so it should be enjoyed in moderation as part of a balanced diet.
It is not suitable for individuals with high blood pressure or those on a low-sodium diet.

HEALTH & BENEFITS

Kielbasa is a good source of protein, which is essential for building and repairing tissues in the body. Sauerkraut is rich in vitamin C, which helps to support a healthy immune system. Mustard contains antioxidants and anti-inflammatory compounds, which have been shown to support heart health and reduce the risk of certain types of cancer.

	1 package kielbasa , sliced
	1 onion , chopped
	1 green pepper , chopped
	2 tablespoons butter
	1 can sauerkraut ( 2 cups drained )
	1 cup sour cream
	2 tablespoons dijon-style mustard
	pita bread