Roast Beef Garden Pitas Recipe

Roast Beef Garden Pitas Recipe
Roast Beef Garden Pitas Recipe photo by Taste of Home
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Roast Beef Garden Pitas Recipe

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Showcasing lots of fresh veggies coated with horseradish mayonnaise, these packed pitas appeal to all. Men especially will like the hearty addition of roast beef.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 whole wheat pita pocket halves
  • 1/3 pound thinly sliced deli roast beef
  • 1/4 cup chopped fresh broccoli
  • 1/4 cup frozen corn, thawed
  • 1/4 cup chopped seeded peeled cucumber
  • 2 tablespoons shredded carrot
  • 2 tablespoons finely chopped celery
  • 2 tablespoons thinly sliced green onion
  • DRESSING:
  • 1-1/2 teaspoons prepared horseradish
  • 1-1/2 teaspoons mayonnaise
  • 1-1/2 teaspoons reduced-fat sour cream
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Line pita halves with roast beef. In a small bowl, combine the broccoli, corn, cucumber, carrot, celery and onion.
In another bowl, combine the dressing ingredients. Pour over vegetable mixture; toss to coat. Fill pita halves. Yield: 3 servings.
Originally published as Roast Beef Garden Pitas in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p210

Nutritional Facts

1 filled pita half: 172 calories, 5g fat (1g saturated fat), 30mg cholesterol, 579mg sodium, 20g carbohydrate (1g sugars, 3g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

  • 3 whole wheat pita pocket halves
  • 1/3 pound thinly sliced deli roast beef
  • 1/4 cup chopped fresh broccoli
  • 1/4 cup frozen corn, thawed
  • 1/4 cup chopped seeded peeled cucumber
  • 2 tablespoons shredded carrot
  • 2 tablespoons finely chopped celery
  • 2 tablespoons thinly sliced green onion
  • DRESSING:
  • 1-1/2 teaspoons prepared horseradish
  • 1-1/2 teaspoons mayonnaise
  • 1-1/2 teaspoons reduced-fat sour cream
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. Line pita halves with roast beef. In a small bowl, combine the broccoli, corn, cucumber, carrot, celery and onion.
  2. In another bowl, combine the dressing ingredients. Pour over vegetable mixture; toss to coat. Fill pita halves. Yield: 3 servings.
Originally published as Roast Beef Garden Pitas in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p210

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