Best Roast Beef Garden Pitas Recipes

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

Ingredients

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

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

Ingredients

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

MEDITERRANEAN ROAST BEEF PITA

Mediterranean Roast Beef Pita image

Provided by Marge Perry

Categories Bread Sandwich Beef Vegetable Picnic Kid-Friendly Back to School Carrot Healthy Self Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons pine nuts
1/2 pound deli roast beef, cut into thin strips
2 cups shredded romaine lettuce
1 cup shredded carrots
1 cup thinly sliced cucumber
1/2cup thinly sliced red onion
1/3 cup crumbled feta
4 whole-wheat pita pockets
2 tablespoons fat-free mayonnaise
2 tablespoons skim milk
1 tablespoon cider vinegar

Steps:

Toast pine nuts: Place in a dry skillet over medium heat; stir occasionally until lightly browned, about 3 minutes. Cool. Toss nuts, beef, lettuce, carrots, cucumber, onion and feta in a bowl. Slice off 1/4 of each pita; stuff larger piece with filling. Whisk mayonnaise, milk and vinegar in another bowl. Drizzle dressing over pita filling. Serve with remaining 1/4 pita.

ROAST BEEF AND PEPPERCORN PITAS

Roast Beef and Peppercorn Pitas image

This six-ingredient sandwich is stuffed with lean roast beef from the deli and is topped with a peppercorn coleslaw and cucumbers. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.

Provided by jonesies

Categories Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 cups coleslaw mix
1/3 cup fat free peppercorn ranch dressing
3 tablespoons onions, finely chopped
4 pita bread rounds
8 ounces roast beef (deli-style, thinly sliced)
1/2 medium cucumber, thinly sliced

Steps:

In a medium bowl combine the coleslaw mix, salad dressing and onion.
Cut pita rounds in half.
Divide beef among pita halves.
Add cucumber slices and about 1/4 cup of the coleslaw mixture to each pita half.
Serve immediately.

Nutrition Facts : Calories 142.7, Fat 2.8, SaturatedFat 0.9, Cholesterol 20.1, Sodium 180, Carbohydrate 18.8, Fiber 1.2, Sugar 1.5, Protein 10.7

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

Ingredients

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.