pita (pocket) breads (6 inch), cut in half to form pockets
lb thinly sliced deli cooked roast beef
small red bell pepper, cut into 1/4-inch strips
slices (1 oz each) Monterey Jack cheese
Spoon salsa into pita bread halves.
Fill pita breads with beef, bell pepper and cheese.
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.