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Roast Beef-Feta Pita Pockets

Roast Beef-Feta Pita Pockets

For a lower-sodium sandwich, use leftover cooked roast beef instead of sliced deli meat.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 filled pita half)


  • 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


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

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

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Roast Beef-Feta Pita Pockets recipe