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Peppercorn Beef Pitas

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Peppercorn Beef Pitas
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Peppercorn-flavored ranch dressing packs flavor into the pita filling.
By Betty Crocker Kitchens
Updated Oct 22, 2008

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

365 Calories, 23 g Total Fat, 20 g Protein, 20 g Total Carbohydrate

Nutrition Facts

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