Duck and Veggie Pockets

Stuffed with avocados, carrots and sprouts, these pitas are a healthy and easy choice for lunches.

Prep Time {40}

Cook Time {17 min }

Serving Size {6 servings}


6 Maple Leaf Farms Boneless Duck Breasts, skin removed

2 tsp. Olive Oil

6 Pita Loaves

3 Tomatoes, thinly sliced

1 Avocado, peeled, pitted and thinly sliced

3 Carrots, sliced into curls

12 oz. Sprouts

To Taste Salt and Pepper

If Desired, Ranch Dressing


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1. Salt and pepper the duck breast. Preheat sauté pan with oil. Sear duck breast for 4 minutes; turn breast over and cook until internal temperature reaches 155°F. Remove from heat and let rest 5 minutes. Slice duck breast across the grain into medallions. Keep warm.

2. Cut the pita breads in half. Arrange duck, avocado wedges, tomatoes, carrots and sprouts inside each half. Serve with ranch dressing, if desired.

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