"These are perfect for busy days," notes Cathy Bell of Joplin, Missouri.
- 1/2 medium onion, sliced
- 1/2 medium sweet red or green pepper, julienned
- 1-1/2 teaspoons fajita seasoning
- 1 tablespoon olive 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
- In a small 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.
Originally published as Fast Fajita Pita in Cooking for 2 Winter 2005, p29
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