Peppercorn Beef Pitas Recipe
Ingredients
| Romaine and leaf lettuce mix | 4 Cup (64 tbs) (from 10-ounce bag) | |
| Cubed cooked roast beef | 1⁄2 Pound (1 1/3 cups) | |
| Roma tomatoes | 4 , cut lengthwise in half, then sliced (roma plum tomatoes) | |
| Roma tomatoes/Then sliced | 4 , cut lengthwise in half | |
| Peppercorn ranch dressing | 1⁄2 Cup (8 tbs) | |
| Pita breads | 2 , cut in half to form pockets (6 inches in diameter) | |
| Sliced red onion | 1⁄4 Cup (4 tbs) (if desired) |
Nutrition Facts
Serving size
Calories 450 Calories from Fat 140
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 3.2 g16.1%
Trans Fat 0 g
Cholesterol 37.2 mg12.4%
Sodium 747.3 mg31.1%
Total Carbohydrates 52 g17.5%
Dietary Fiber 6.9 g27.8%
Sugars 17.8 g
Protein 26 g51.6%
Vitamin A 97% Vitamin C 68.9%
Calcium 3.6% Iron 4.1%
*Based on a 2000 Calorie diet
Directions
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.
Chef
