Best Beef Pita Folds Recipes

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GREEK BEEF PITAS



Greek Beef Pitas image

A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon salt, divided
1 cup reduced-fat plain Greek yogurt
1 medium tomato, chopped
1/2 cup chopped peeled cucumber
1 teaspoon dill weed
4 whole pita breads, warmed
Optional: Additional chopped tomatoes and cucumber

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.

Nutrition Facts : Calories 407 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.

BEEFY GREEK PITA FOLDS



Beefy Greek Pita Folds image

Enjoy these delicious pita bread sandwiches packed with ground beef and veggies - Greek dinner ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 small onion, cut in half lengthwise, sliced
3 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 cup sliced ripe olives
1/2 cup finely chopped peeled cucumber
1/2 cup chopped seeded tomato
1 cup Yoplait® All Natural Fat Free plain yogurt (from 32 oz. container)
1 teaspoon dried dill weed
4 soft Greek-style pita breads (6 or 7-inch), heated

Steps:

  • In 10-inch skillet, cook ground beef, onion, garlic, oregano and 1/4 teaspoon of the salt over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain. Stir in olives.
  • Meanwhile, in medium bowl, stir together cucumber, tomato, yogurt, dill and remaining 1/4 teaspoon salt.
  • On each of 4 individual serving plates, Spoon 1/4 of beef mixture on half of each pita. Top each with yogurt mixture; fold other half of pita over filling. Serve with remaining yogurt mixture.

Nutrition Facts : Calories 420, Carbohydrate 42 g, Cholesterol 75 mg, Fiber 2 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 780 mg, Sugar 5 g, TransFat 1 g

THAI BEEF PITAS



Thai Beef Pitas image

This is a tasty under 30 minute meal perfect for a busy day and made with ingredients usually on hand. The recipe serves the meat mixture in pitas, but flour tortillas or lettuce wraps would be a good choice too. The recipe is from Family Circle magazine.

Provided by Susie D

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
2 red bell peppers, seeded and thinly sliced
2 tablespoons fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red pepper flakes (or less according to your taste)
1/2 cup cilantro
3 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
1 lime, juice of
2 green onions, sliced thin including green tops to garnish
4 pita pockets, whole
romaine lettuce leaf

Steps:

  • Crumble beef into large nonstick skillet and cook over medium heat. Stir occasionally until browned, about 5-6 minutes. Drain well.
  • Add peppers, ginger, garlic, and red pepper flakes to skillet. Cook until peppers are crisp tender.
  • Whisk together in a small bowl peanut butter, cilantro, soy sauce, lime juice, and sesame oil. Stir into beef and pepper mixture.
  • Cut pitas in half and line with lettuce leave. Fill each with about 1/2 cup of the meat mixture. Sprinkle with green onions and serve.

BEEF AND FETA PITAS



Beef and Feta Pitas image

Make and share this Beef and Feta Pitas recipe from Food.com.

Provided by queenbeatrice

Categories     One Dish Meal

Time 20m

Yield 4 Pitas, 4 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 onion, sliced
3 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon salt
1/2 cup cucumber, chopped fine
1/2 cup tomatoes, chopped fine, seeded
1 cup plain yogurt
1 teaspoon dill weed
1/4 cup olive, sliced
1/2 cup feta cheese
4 pita breads, heated

Steps:

  • Cook beef, onion, garlic, oregano and ¼ tsp salt over medium-high heat 5 to 7 minutes, until beef is thoroughly cooked; drain.
  • Meanwhile, mix cucumber, tomato, yogurt, dill and remaining salt.
  • Mix olives in with beef.
  • Spoon one quarter of the beef mixture onto half a pita.
  • Top each with a spoonful of yogurt mixture and Feta.
  • Fold pita in half and serve with remaining yogurt sauce.

Nutrition Facts : Calories 526.5, Fat 24.7, SaturatedFat 11, Cholesterol 101.8, Sodium 1000.4, Carbohydrate 42.5, Fiber 2.4, Sugar 6.4, Protein 32.1

CURRIED BEEF PITA POCKETS



Curried Beef Pita Pockets image

If there are people in your family who think they won't like the taste of curry, serve this. They'll be curry lovers forever! -Mary Ann Kosmas, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 pound ground beef
1 medium onion, chopped
1 garlic clove, halved
1 tablespoon curry powder
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1 medium tomato, seeded and diced
1 medium zucchini, diced
8 pita pocket halves
Refrigerated tzatziki sauce, optional

Steps:

  • In a large cast-iron or other heavy skillet, brown ground beef with the onion, garlic and curry; drain and discard garlic. Stir in the water, salt, sugar and pepper. Cover and simmer 15 minutes. , Add tomato and zucchini; cook just until heated through. Spoon meat mixture into pita breads. If desired, serve with tzatziki sauce.

Nutrition Facts : Calories 393 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 665mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.

BEEF PITA PIZZAS



Beef Pita Pizzas image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 medium red bell pepper, finely chopped
2 tablespoons tomato paste
8 ounces 90 percent lean ground beef
Kosher salt and freshly ground pepper
1/2 cup plain 2 percent Greek yogurt
1 tablespoon plus 2 teaspoons red wine vinegar
4 whole-wheat pocketless pitas
1 head green-leaf lettuce, torn into pieces
1/2 cup pickled beets, cut into bite-size pieces
1 small cucumber, peeled and cut into half moons

Steps:

  • Position a rack in the upper third of the oven and preheat to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Add the tomato paste and cook, stirring, until brick red, 1 minute. Add the beef, 2 tablespoons water, 3/4 teaspoon salt, and pepper to taste and cook, breaking up the meat, until browned, 3 to 4 minutes. Remove from the heat and stir in 1/4 cup yogurt and 2 teaspoons vinegar. Season with salt and pepper and transfer to a bowl. Wipe out the skillet and return to medium heat. Brush the pitas with 1 tablespoon olive oil, then lightly toast in the skillet, about 45 seconds per side. Arrange the pitas on a baking sheet and top evenly with the beef mixture. Transfer to the oven and bake 6 minutes. Whisk the remaining 1/4 cup yogurt, 1 tablespoon each olive oil and vinegar, and salt and pepper to taste in a bowl. Add the lettuce, beets and cucumber and toss. Slice the pizzas and serve with the salad.

Nutrition Facts : Calories 429, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 956 milligrams, Carbohydrate 52 grams, Fiber 10 grams, Protein 24 grams

PITA BEEF POCKETS



Pita Beef Pockets image

Try a Betty Crocker pita sandwich recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6

1/3 cup horseradish mustard
2 pita breads (6 inch), cut in half to form pockets
1/2 lb thinly sliced cooked roast beef (from deli)
1 small tomato, thinly sliced
4 slices (1 oz each) provolone cheese
Baby spinach leaves or lettuce leaves

Steps:

  • Spread mustard on inside of pita pocket halves.
  • Fill pockets with beef, tomato, cheese and spinach.

Nutrition Facts : Calories 340, Carbohydrate 20 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 690 mg, Sugar 2 g, TransFat 1/2 g

GREEK-STYLE BEEF PITA



Greek-Style Beef Pita image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 Servings

Number Of Ingredients 5

1 pound beef Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
1 tablespoon lemon pepper
2 to 3 teaspoons vegetable oil
3/4 cup plain or seasoned hummus
4 whole wheat pita breads, cut crosswise in half

Steps:

  • 1)Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl. 2)Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef, adding remaining 1 teaspoon oil to skillet, if necessary. 3)Spread hummus evenly in pita pockets. Fill with equal amounts of beef and toppings, as desired

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

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