Mediterranean Roast Beef Pita Recipes

GREEK BEEF PITAS

A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Greek Beef Pitas image

Steps:

In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.

Nutrition Facts : Calories 407 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.

Ingredients

1 pound lean ground beef (90% lean)
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon salt, divided
1 cup reduced-fat plain Greek yogurt
1 medium tomato, chopped
1/2 cup chopped peeled cucumber
1 teaspoon dill weed
4 whole pita breads, warmed
Optional: Additional chopped tomatoes and cucumber

ROAST BEEF GARDEN PITAS

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.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 15

Roast Beef Garden Pitas image

Steps:

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.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 579mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

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

MEDITERRANEAN BREAKFAST PITAS

"These pretty low-fat pitas, made with egg substitute, are great for any time of day, not just breakfast," nots Josie-Lynn Belmont of Woodbine, Georgia. They're full of flavor and healthy ingredients.

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Mediterranean Breakfast Pitas image

Steps:

In a small nonstick skillet coated with cooking spray, cook and stir red pepper and onion over medium heat for 3 minutes. Add the egg substitute, salt and pepper; cook and stir until set., Combine the tomato, spinach and basil; spoon onto pitas. Top with egg mixture and sprinkle with feta cheese. Serve immediately.

Nutrition Facts : Calories 267 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 798mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

Ingredients

1/4 cup chopped sweet red pepper
1/4 cup chopped onion
1 cup egg substitute
1/8 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped
1/2 cup torn fresh baby spinach
1-1/2 teaspoons minced fresh basil
2 whole pita breads
2 tablespoons crumbled feta cheese

SKINNY MEDITERRANEAN BEEF PITA PIZZAS

56% less sat fat • 28% less sodium than the original recipe. Fresh ingredients deliver big flavor in these delicious mini pizzas. The pita round crusts make prep work a snap!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 11

Skinny Mediterranean Beef Pita Pizzas image

Steps:

Preheat oven to 400°F. In a medium nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat. Stir tomato sauce and rosemary into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
Carefully split pita bread rounds in half horizontally; place pita halves, rough sides up, in a single layer on a large baking sheet. Bake for 3 to 4 minutes or until lightly toasted.
Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until cheese is melted. Remove from oven. Top with spinach, tomato, feta cheese, and olives. Serve immediately.

Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 pita-half pizza, Sodium 840 mg, Sugar 4 g, TransFat 0 g

Ingredients

6 ounces lean ground beef or lamb
1/4 cup finely chopped onion
2 cloves garlic, minced
1 8-ounce can Muir Glen™ tomato sauce
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2 6-inch whole wheat pita bread rounds
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
1/2 cup shredded fresh spinach
1 medium tomato, chopped
1/4 cup crumbled reduced-fat feta cheese (1 ounce)
12 pitted kalamata or ripe olives, quartered