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Burrito Pita Pockets Recipe

“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.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Burrito Pita Pockets Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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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

Directions

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