Beef Fajita Pitas

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

Minutes

Total Time

10

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
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.
Serve-With
Try 1/2 cup Old El Paso® fat-free refried beans and a small apple to round out the meal at 3 Carbohydrate Choices.
Special Touch
Sprinkle the pitas with chopped fresh cilantro.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 1280mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 26g;
Percent Daily Value*:
    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.