Peppercorn Beef Pitas

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

By Betty Crocker Kitchens

October 22, 2008

cups (from 10-ounce bag) romaine and leaf lettuce mix

1/2

pound cubed cooked roast beef (1 1/3 cups)

roma (plum) tomatoes, cut lengthwise in half, then sliced

1/2

cup peppercorn ranch dressing

pita breads (6 inches in diameter), cut in half to form pockets

1/4

cup sliced red onion, if desired

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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.

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.