Fast fajita and vegetable pita
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Italian salad dressing (up to) |
| 3 | teaspoons | Lime juice |
| ½ | pounds | Thinly sliced cooked roast beef; cut into strips (2 cp) |
| ½ | cup | Chopped broccoli |
| ½ | cup | Chipped tomato |
| 3 | 6-inch pita breads; halved | |
| Lettuce leaves | ||
Directions
In medium bowl, combine dressing and lime juice. Add roast beef, broccoli and tomato; toss to coat.
To serve, line pocket bread (pita) halves with lettuce leaves; fill each with about ½ cup beef mixture. If desired, drizzle with additional Italian salad dressing.
CALORIES: 210 SODIUM: 550MG CHOLESTEROL: 35MG FAT: 8G
CARBOHYDRATE: 19G SAT: 2G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .
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