Peppercorn Beef Pitas
1 Feb 2007
Peppercorn-flavored ranch dressing packs flavor into the pita filling.
|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)|
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.
Difficulty Level:Very Easy
Preparation Time:15 Minutes
Cook Time:15 Minutes
Ready In:30 Minutes
Peppercorn Beef Pitas Recipe