Roast Beef-Feta Pita Pockets
For a lower-sodium sandwich, use leftover cooked roast beef instead of sliced deli meat.
Yield: 4 servings (serving size: 1 filled pita half)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 210
- Calories from fat: 0.0%
- Fat: 8.2g
- Saturated fat: 2.3g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 12.4g
- Carbohydrate: 22.4g
- Fiber: 2.8g
- Cholesterol: 29mg
- Iron: 1.7mg
- Sodium: 793mg
- Calcium: 62mg
Ingredients
- 2/3 cup chopped seeded cucumber
- 1/3 cup light ranch dressing
- 1/4 cup (1 ounce) crumbled feta cheese
- 4 green leaf lettuce leaves
- 2 (6-inch) whole wheat pitas, cut in half
- 6 ounces very thinly sliced deli roast beef
Preparation
- 1. Combine cucumber, dressing, and cheese in a small bowl; stir well. Place 1 lettuce leaf into each pita half; add 1 1/2 ounces roast beef to each pita pocket. Spoon cucumber mixture evenly into each pocket. Serve immediately.
- carbo rating: 20
Roast Beef-Feta Pita Pockets Recipe at a Glance
- COURSE: Main Dishes, Sandwiches
- MAIN INGREDIENT: Beef
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Saturated Fat
- PUBLICATION: Oxmoor House
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