| 1/3 | cup mayonnaise or salad dressing |
| 2 | tablespoons milk |
| 2 | cloves garlic, finely chopped |
| 1 | lb boneless pork loin chops, cut into thin bite-size strips |
| 1 | tablespoon olive or vegetable oil |
| 1 | teaspoon coarsely ground pepper |
| 1 | jar (7.25 oz) roasted red bell peppers, drained, sliced |
| 4 | pita fold breads (7 inch) |
Serve with...
Fruit and Yogurt
Total Time:
10 min
| 1. | In small bowl, mix mayonnaise, milk and garlic; set aside. |
| 2. | In medium bowl, mix pork, oil and pepper. Heat 12-inch skillet over medium-high heat. Cook pork in skillet 5 to 6 minutes, stirring occasionally, until pork is lightly browned and no longer pink in center. Stir in bell peppers; heat until warm. |
| 3. | Heat pita folds as directed on package. Lightly spread one side of each pita fold with garlic mixture. Spoon pork mixture over each; fold up. |
|
| Thinly sliced chicken can be substituted for the pork in this recipe. Cook 5 to 6 minutes or until the chicken is no longer pink in center. |
|
| Look for flavored and whole wheat pita breads in the bakery section of the supermarket to use instead of the pita folds. |
Nutrition Information:
550 ( 250); 27g ( 6g, 0g); 75mg; 520mg; 44g ( 2g, 4g); 32g 50%; 60%; 8%; 20% 3 ; 0 ; 0 ; 3 ; 3 3