Beef Fajita Pitas

Betty Crocker's Diabetes Cookbook shares a recipe! Squeeze in a healthful lunch with a simple recipe that's a 10-minute snap to prep.

  • Prep Time 10 min
  • Total Time 10 min
  • Servings 4

Ingredients

1/4
cup Old El Paso™ Thick 'n 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
  • 1 Spoon salsa into pita bread halves.
  • 2 Fill pita breads with beef, bell pepper and cheese.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
1280mg
1280%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
40%;
Calcium
25%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.