UntrainedChef
Pita Bread with Guacamole - lunchbox, sandwich recipe

Pita Bread with Guacamole

40 min
2 portions

Avocado and bacon are a dream combo, and stuffed into a pita for the lunchbox it just works. Homemade guacamole takes five minutes and makes all the difference.

Instructions

  1. 1

    Drain the chickpeas and rinse them under cold water. Tip them into an ovenproof dish along with the bacon pieces and roast at 200 °C until the bacon is cooked through and crispy.

  2. 2

    Meanwhile, halve the avocado. Chop the knife into the stone, twist it out, then mash the flesh with a fork. Squeeze over the lemon or lime juice and season with salt and pepper.

  3. 3

    Dip the pita bread in water and warm it in a toaster or oven, then let it cool. Cut it in half, spread the guacamole into each half, and top with the bacon and chickpeas. Pack into the lunchbox.

  4. 4

    Peel and cut the pineapple into chunks, pour over the lemon juice, and pop it into a small separate container — a sweet and fresh finish to the lunch.

Per average serving

1.2k
Calories
kcal
57.8
Protein
g
110.5
Carbs
g
60.7
Fat
g
19g
Fiber
19.9g
Sugar
3028mg
Sodium

Tips from the kitchen

  • Spread the chickpeas and bacon out in a single layer in the dish. If they're piled up they'll steam instead of crisp, and you want the bacon properly crunchy.
  • Pick an avocado that gives a little when you press it but isn't mushy. A rock-hard one won't mash, and an overripe one goes brown fast.
  • The lemon or lime juice on the avocado isn't just for taste, it keeps the guacamole from browning before lunch. Don't skip it.
  • Let the warmed pita cool fully before you fill it. If it's still hot the guacamole slides everywhere and the pita goes soggy in the lunchbox.
  • Wait until the bacon and chickpeas have cooled a bit before packing them on, otherwise the heat turns the guacamole sad and dull.

Ways to vary it

  • Swap the bacon for chopped chorizo if you want a bit of spice. It crisps up the same way next to the chickpeas.
  • A handful of cherry tomatoes or a little finely chopped red onion stirred into the guacamole works if you like more bite.
  • Strawberries or melon chunks stand in for the pineapple on the side if that's what's in the fridge.

Storage & leftovers

Keep the filled pita in the fridge and eat it within a day, since the avocado is at its best fresh. It doesn't freeze well, the guacamole turns watery once thawed. Eat cold from the lunchbox rather than reheating, the bacon and chickpeas hold their crunch fine that way.

What to serve with it

A small container of pineapple chunks on the side does the job. A cold glass of water or some sparkling water rounds it out.

UC
By Untrained ChefPublished 29 May 2026 · Updated 11 July 2026

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