Ingredients

• 1/2 tablespoon olive oil
• 4 whole wheat pita, 6” each
• 1 medium red bell pepper
• 1 medium zucchini
• 1/2 chopped red onion
• 1 garlic clove 3-ounces fresh mozzarella

Preparation

1. Rough chop bell pepper, zucchini and onion. Mince garlic. Heat olive oil in skillet. Add chopped vegetables and garlic. Cook and stir for about 10 minutes.
2. Add the vegetables to the top of the pita. Evenly divide mozzarella, torn or sliced into pieces, among each pita and fold up like a taco.
3. Alternatively, split pita in half. Divide vegetables evenly each of the 8 pita halves. Evenly divide mozzarella, torn or sliced into pieces, among each pita.

Helpful hints

The naturally occurring phosphorus in foods like fresh cheese, are only partly absorbed by our bodies. Approximately 40-60%, each food and person are different.

You can find fresh mozzarella in a slices log. Tear or slice to your likely in the pita.