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Peppercorn Beef Pitas

Peppercorn-flavored ranch dressing packs flavor into the pita filling.

Prep Time: 15 min
Total Time: 15 min
Makes: 4 sandwiches

(8 ratings)

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4	cups (from 10-ounce bag) romaine and leaf lettuce mix
1/2	pound cubed cooked roast beef (1 1/3 cups)
4	roma (plum) tomatoes, cut lengthwise in half, then sliced
1/2	cup peppercorn ranch dressing
2	pita breads (6 inches in diameter), cut in half to form pockets
1/4	cup sliced red onion, if desired

Serve with...

Greek Tossed Pasta Salad
Total Time: 25 min

1.	Toss lettuce, beef, tomatoes and dressing.
2.	Spoon mixture evenly into pita bread halves. Top with onion. Serve immediately or wrap each sandwich in plastic wrap. Refrigerate until serving or up to 1 hour.

Substitution

Cubed cooked turkey or smoked turkey from the deli can be used instead of the beef.

Halved cherry tomatoes can be used instead of the roma variety.

Variation

For a terrific salad, omit the pita breads and toss the remaining ingredients together. You can also spoon the mixture onto flour tortillas and roll up.

Nutrition Information:

1 Serving: Calories 365 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 5 g); Cholesterol 55 mg; Sodium 480 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g); Protein 20 g Percent Daily Value*: Vitamin A 44 %; Vitamin C 32 %; Calcium 10 %; Iron 18 % Exchanges: 2 Starch; 2 Medium-Fat Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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Peppercorn Beef Pitas

Nutrition Information:

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