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Prep 10min
Total10min
Servings4
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Ingredients
1/4
cup thick & chunky salsa
2
pita (pocket) breads (6 inch), cut in half to form pockets
3/4
lb thinly sliced deli cooked roast beef
1
small red bell pepper, cut into 1/4-inch strips
4
slices (1 oz each) Monterey Jack cheese
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Steps
1
Spoon salsa into pita bread halves.
2
Fill pita breads with beef, bell pepper and cheese.
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Decrease the beef to 1/2 pound and fill each pita with more peppers, onions or mushrooms to fit more vegetables into your meal plan. Look for lower-sodium deli beef to reduce the sodium per serving, too.
Try 1/2 cup Old El Paso™ Fat-Free Refried Beans and a small apple to round out the meal at 3 Carbohydrate Choices.
Sprinkle the pitas with chopped fresh cilantro.
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