Peppercorn Beef Pitas

 

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

• 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.