Peppercorn Beef Pitas

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

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( 8 Ratings)

8 Ratings

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4 Stars 38%

3 Stars 12%

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Prep Time 15 min
Total Time 15 min
Servings 4

Ingredients

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.