Best Burrito Pita Pockets Recipes

BURRITO PITA POCKETS

Burrito Pita Pockets image

"Quick, delicious and kid-friendly" is how Laura Mahaffey in Annapolis, Maryland describes her simple solution to busy weeknight meals. These hand-held pockets are filled with flavor and make an easy, eat-and-run entree for summer outings, too. TASTY TIP: For a change of pace, top with guacamole and sour cream or serve with tortilla chips, salsa and refried beans.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 pound lean ground beef (90% lean)
1 envelope burrito seasoning
1 cup water
1 can (2-1/4 ounces) sliced ripe olives, drained
4 pita pocket halves
1 cup shredded lettuce
1 medium tomato, seeded and chopped
3/4 cup shredded reduced-fat cheddar cheese

Steps:

In a large nonstick skillet coated with cooking spray, cook beef over medium heat until no longer pink; drain. Stir in burrito seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened. Stir in olives., Fill pita bread halves with beef mixture, lettuce, tomato and cheese.

Nutrition Facts :

BURRITO PITA POCKETS

Burrito Pita Pockets image

These hand-held pockets are filled with flavor and make an easy, eat-and-run entree for summer outings, too. TASTY TIP: For a change of pace, top with guacamole and sour cream or serve with tortilla chips, salsa and refried beans.

Provided by looneytunesfan

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb lean ground beef
1 (1 1/4 ounce) envelope taco seasoning, can sub BURRITO SEASONING
1 cup water
1 (2 1/4 ounce) can sliced ripe olives, drained
2 (6 inch) pita breads, halved
1 cup shredded lettuce
1 medium tomatoes, seeded and chopped
3/4 cup shredded reduced-fat cheddar cheese

Steps:

In a large nonstick skillet coated with nonstick cooking spray, cook beef over medium heat until no longer pink; drain. Stir in burrito seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened. Stir in olives.
Fill pita bread halves with beef mixture, lettuce, tomato and cheese.

Nutrition Facts : Calories 282.3, Fat 13.3, SaturatedFat 4.9, Cholesterol 73.7, Sodium 330, Carbohydrate 14.1, Fiber 1.4, Sugar 1.1, Protein 25.1

BURRITO PITA POCKETS RECIPE

Burrito Pita Pockets Recipe image

â??Quick, delicious and kid-friendlyâ?? is how Laura Mahaffey in Annapolis, Maryland describes her simple solution to busy weeknight meals. These hand-held pockets are filled with flavor and make an easy, eat-and-run entree for summer outings, too. TASTY TIP: For a change of pace, top with guacamole and sour cream or serve with tortilla chips, salsa and refried beans.

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

1 pound lean ground beef (90% lean)
1 envelope burrito seasoning
1 cup water
1 can (2-1/4 ounces) sliced ripe olives, drained
4 pita pocket halves
1 cup shredded lettuce
1 medium tomato, seeded and chopped
3/4 cup shredded reduced-fat cheddar cheese

Steps:

In a large nonstick skillet coated with cooking spray, cook beef over medium heat until no longer pink; drain. Stir in burrito seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened. Stir in olives.
Fill pita bread halves with beef mixture, lettuce, tomato and cheese.
Yield: 4 servings.
Originally published as Burrito Pita Pockets in Light & Tasty
June/July 2006, p53
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