Roast Beef And Peppercorn Pitas Recipes

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PEPPERCORN BEEF PITAS



Peppercorn Beef Pitas image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6

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:

  • Toss lettuce, beef, tomatoes and dressing.
  • 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.

Nutrition Facts : Calories 365, Carbohydrate 20 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

BEEF FAJITA PITAS



Beef Fajita Pitas image

Betty Crocker's Diabetes Cookbook shares a recipe! Squeeze in a healthful lunch with a simple recipe that's a 10-minute snap to prep.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 4

Number Of Ingredients 5

1/4 cup Old El Paso™ Thick 'n Chunky salsa
2 pita (pocket) breads (6 inch), cut in half to form pockets
3/4 lb thinly sliced deli cooked roast beef
1 small red bell pepper, cut into 1/4-inch strips
4 slices (1 oz each) Monterey Jack cheese

Steps:

  • Spoon salsa into pita bread halves.
  • Fill pita breads with beef, bell pepper and cheese.

Nutrition Facts : Calories 280, Carbohydrate 19 g, Cholesterol 65 mg, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 3 g, TransFat 0 g

MEDITERRANEAN ROAST BEEF PITA



Mediterranean Roast Beef Pita image

Provided by Marge Perry

Categories     Bread     Sandwich     Beef     Vegetable     Picnic     Kid-Friendly     Back to School     Carrot     Healthy     Self     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

3 tablespoons pine nuts
1/2 pound deli roast beef, cut into thin strips
2 cups shredded romaine lettuce
1 cup shredded carrots
1 cup thinly sliced cucumber
1/2cup thinly sliced red onion
1/3 cup crumbled feta
4 whole-wheat pita pockets
2 tablespoons fat-free mayonnaise
2 tablespoons skim milk
1 tablespoon cider vinegar

Steps:

  • Toast pine nuts: Place in a dry skillet over medium heat; stir occasionally until lightly browned, about 3 minutes. Cool. Toss nuts, beef, lettuce, carrots, cucumber, onion and feta in a bowl. Slice off 1/4 of each pita; stuff larger piece with filling. Whisk mayonnaise, milk and vinegar in another bowl. Drizzle dressing over pita filling. Serve with remaining 1/4 pita.

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