Burrito Pita Pockets

Name: Burrito Pita Pockets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
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

“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.

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.

Nutrition Facts

1 each: 375 calories, 15g fat (7g saturated fat), 71mg cholesterol, 1108mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

Originally published as Burrito Pita Pockets in Light & Tasty June/July 2006