Peppercorn Beef Pitas

Peppercorn-flavored ranch dressing packs flavor into the pita filling.

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

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.

Expert Tips

Cubed cooked turkey or smoked turkey from the deli can be used instead of the beef.

Halved cherry tomatoes can be used instead of the roma variety.

For a terrific salad, omit the pita breads and toss the remaining ingredients together. You can also spoon the mixture onto flour tortillas and roll up.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
365
(
Calories from Fat
205 ),
% Daily Value
Total Fat
23 g
23 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
55 mg
55 %;
Sodium
480 mg
480 %;
Total Carbohydrate
20 g
20 %
(Dietary Fiber
2 g
2 %
),
Protein
20 g
20 %
;
% Daily Value*:
Vitamin A
44%;
Vitamin C
32%;
Calcium
10%;
Iron
18%;
Exchanges:
2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.