1/2 cup (125 mL) bulgur, medium or coarse
8 oz (227 g) extra-lean ground beef
1 carrot, grated
1 zucchini, grated
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) pepper
1 cup (250 mL) no-salt-added tomato juice
1/2 cup (125 mL) fresh coriander or parsley, chopped
2 tsp (10 mL) lime juice
4 whole wheat pita pockets
4 leaves leaf lettuce
16 slices English cucumber
16 cherry tomatoes, halved
1/4 cup (60 mL) low-fat plain yogurt
In saucepan, bring 3/4 cup (175 mL) water to boil; stir in bulgur. Reduce heat to low; cover and simmer until no liquid remains, about 10 minutes.
Meanwhile, in nonstick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat from pan.
Add carrot, zucchini, onion, garlic, chili powder, cumin and pepper; cook over medium heat, stirring occasionally, until onion is tender, about 5 minutes. Add tomato juice and bring to boil; reduce heat and simmer until liquid is almost evaporated, about 5 minutes. Stir in bulgur, 1/4 cup (50 mL) of the coriander and lime juice.
Cut top third off each pita; place inside each bottom. Line each with lettuce leaf and some of the cucumber. Spoon in beef mixture; top with tomatoes, remaining cucumber, yogurt and remaining coriander.