Roast Beef and Peppercorn Pitas

READY IN: 10mins
Recipe by jonesies

This six-ingredient sandwich is stuffed with lean roast beef from the deli and is topped with a peppercorn coleslaw and cucumbers. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.

Top Review by Witch Doctor

Would you believe! My local grocer did NOT carry Deli-style Roast Beef, had to go to one of our larger chains for it. They also didn't have coleslaw mix so used the Sweet, Creamy Coleslaw Recipe #100526. When finally assembled - the pita was simply out-of-this-world. This is now on my favorite list for lunches.

Ingredients Nutrition

  • 473.18 ml coleslaw mix
  • 78.07 ml fat free peppercorn ranch dressing
  • 44.37 ml onions, finely chopped
  • 4 pita bread rounds
  • 226.79 g roast beef (deli-style, thinly sliced)
  • 1 medium cucumber, thinly sliced

Directions

  1. In a medium bowl combine the coleslaw mix, salad dressing and onion.
  2. Cut pita rounds in half.
  3. Divide beef among pita halves.
  4. Add cucumber slices and about 1/4 cup of the coleslaw mixture to each pita half.
  5. Serve immediately.

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