Peppercorn Beef Pitas
Peppercorn-flavored ranch dressing packs flavor into the pita filling.
4 cups (from 10-ounce bag) romaine and leaf lettuce mix
1/2 pound cubed cooked roast beef (1 1/3 cups)
4 roma (plum) tomatoes, cut lengthwise in half, then sliced
1/2 cup peppercorn ranch dressing
2 pita breads (6 inches in diameter), cut in half to form pockets
1/4 cup sliced red onion, if desired
Toss lettuce, beef, tomatoes and dressing.
Spoon mixture evenly into pita bread halves. Top with onion. Serve immediately or wrap each sandwich in plastic wrap. Refrigerate until serving or up to 1 hour.
Cubed cooked turkey or smoked turkey from the deli can be used instead of the beef.
Halved cherry tomatoes can be used instead of the roma variety.