Publisher Photo
Publisher Photo
“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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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

Nutritional Facts

1 filled pita half equals 375 calories, 15 g fat (7 g saturated fat), 71 mg cholesterol, 1,108 mg sodium, 28 g carbohydrate, 3 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

  • 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
  1. 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.
  2. 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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