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Peppercorn Beef Pitas

Addison's picture
Peppercorn-flavored ranch dressing packs flavor into the pita filling.
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)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Breakfast
Taste: 
Spicy
Feel: 
Rich
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Ingredient: 
Beef, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Your rating: None
3.03
Average: 3 (5 votes)

Nutrition Rank

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

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Peppercorn Beef Pitas Recipe