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Fast Fajita Pita Recipe

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"These are perfect for busy days," notes Cathy Bell of Joplin, Missouri.

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2 Servings
Prep/Total Time: 15 min.

Ingredients

1/2 medium onion, sliced
1/2 medium sweet red or green pepper, julienned
1-1/2 teaspoons fajita seasoning
1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
2 slices deli roast beef, julienned
2 slices Monterey Jack cheese (1/2 ounce each)
4 lettuce leaves
2 pita breads (6 inches), halved and warmed
1/2 medium tomato, diced
2 tablespoons salsa, optional
2 tablespoons prepared ranch salad dressing, optional

Directions

In a skillet, saute the onion, red pepper and fajita seasoning in oil until vegetables are just tender. Add roast beef; saute 5-6 minutes longer or until beef is heated through.
Place a piece of cheese and a lettuce leaf in each pita half; fill with beef mixture and tomato. Serve with salsa and ranch dressing. Yield: 2 servings.

Nutritional Analysis: One serving: 2 filled pita halves (calculated without optional ingredients) equals 351 calories, 12 g fat (4 g saturated fat), 24 mg cholesterol, 870 mg sodium, 44 g carbohydrate, 3 g fiber, 15 g protein.

Fast Fajita Pita published in Cooking for 2 Winter 2005, p29

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Ingredients