Burrito Pita Pockets Recipes

Steps:

• In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.

Steps:

• In a large skillet, cook the beef, red pepper and onions over medium heat until meat is no longer pink; drain. Stir in the beans, corn, taco sauce, olives and seasonings; heat through., Spoon 3/4 cup beef mixture into each pita half. Sprinkle with cheese. Serve with avocado and additional taco sauce if desired.

Steps:

• Brush bell peppers, pineapple and zucchini slices with olive oil. Grill pieces on each side until tender. Cool slightly; cut into chunks.
• Combine all ingredients in salad kit except Summer Vinaigrette, in large bowl. Add bell peppers, pineapple, zucchini and feta cheese, toss well. Toss with vinaigrette. Spoon salad mixture into pita breads halves.

Steps:

• In a large nonstick skillet coated with nonstick 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.

Steps:

• Halve the pitta bread into 2 pockets and toast until opened. Slather the inside of each with hummus. Stuff with salad, drizzle with olive oil and tuck in.

Steps:

• Place the following ingredients on whole-wheat or other multi-grain bread, inside whole-grain or white pita pockets, or roll in corn tortillas in the case of a wheat allergy. Dressings include fat free or light mayonnaise, fat free salad dressing, mustard, and lowfat buttermilk dressing. Salsa and fat free sour cream are excellent on white, wheat, and corn tortillas stuffed with sandwich filling. Chicken Sandwich-use 3 oz. skinless, broiled or baked white meat--go heavy on all the vegetables. Club Sandwich-one thin slice turkey, extra-lean ham, and extra-lean roast beef-add lettuce, tomatoes, pickles, and onions. Corned Beef Sandwich-use 1 slice extra-lean corned beef--add extra vegetables and enjoy. Ham 'n' Cheese Sandwich-buy extra-lean ham-be moderate with the meat and part-skim mozzarella cheese and extra heavy with the vegetables. Makes a great hot sandwich! (Serve with hot vegetable soup.) Pastrami Sandwich-just remember to go heavy on the vegetables and very light on the meat. (Use 4 extra-lean thin pastrami slices per sandwich.) Roast Beef 'n' Cheddar Sandwich-use two 1 oz. slices extra-lean luncheon meat beef slices-add vegetables of your choice after 1/4 cup grated cheddar is melted on top. Roast Beef Sandwich-use two 1 oz. slices extra-lean luncheon meat beef slices-add mild hot peppers, pickles, lettuce, and onions. Seafood 'n' Avocado Sandwich-mix real or imitation crab pieces with fat free mayonnaise and fat free salad dressing-half and half). Add 1/3 sliced avocado, sprouts, and tomatoes. (Avocados are high in "good" fat.) Tuna Salad Sandwich-mix 3 oz. tuna (in water, drained) with equal parts of fat free mayonnaise and fat free salad dressing-add green peppers, onions, lettuce, tomatoes, sprouts, and chopped celery, if desired. Turkey 'n' Provolone Cheese Sandwich-use 4 oz. lean turkey breast-add pickles, tomatoes, onions, lettuce, sprouts, and 1 ounce Provolone cheese. Turkey Breast Sandwich-use 4 oz. lean turkey breast-skinless, broiled or baked-add pickles, tomatoes, onions, lettuce, and green peppers. This sandwich tastes great with Cranberry Sandwich Spread. Fat free cream cheese is also very tasty.