High On Protein Peppercorn Beef Pitas

sangita's picture

Jul. 23, 2013

Love your pita bread? But like it spicy? Here's the perfect peppery, meaty, satiating and completely satisfying pita stuffed with lean meat to fire up your taste buds.


Romaine and leaf lettuce mix 4 Cup (64 tbs) (Torn)
Lean boneless beef roast 1/2 Pound , cubed and cooked
Roma tomatoes 4 , cut lengthwise in half, then sliced
Lite ranch dressing 1/3 Cup (5.33 tbs)
Peppercorns 1 Teaspoon (Leveled) , crushed
Whole wheat pita bread 4 , cut in half to form pockets
Sliced red onion 1/4 Cup (4 tbs)
Low sodium roasted red bell peppers 1/4 Cup (4 tbs) , sliced



1. In a bowl, toss the torn lettuce leaves, cooked cubed beef and tomatoes along with dressing and freshly crushed peppercorns.

2. Spoon the mixture evenly into pita bread halves. Top with sliced red onion.


3. Serve either immediately or wrap each sandwich in plastic wrap and refrigerate until serving or up to 1 hour.

Tips - While serving, You can top with low fat cream cheese and fresh parsley sprigs if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 295Calories from Fat 34

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 407 mg16.96%

Total Carbohydrates 45 g15%

Dietary Fiber 8 g32%

Sugars 10 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet