Featuring fresh veggies coated with a special horseradish dressing and topped with roast beef, these pitas appeal to all.
—NICOLE FILIZETTI JACKSONVILLE, FL
START TO FINISH: 20 MIN. • MAKES: 3 SERVINGS
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
1. Line pita halves with roast beef. In a small bowl, combine the broccoli, corn, cucumber, carrot, celery and onion.
2. In another bowl, combine the dressing ingredients. Pour over vegetable mixture; toss to coat. Fill pita halves.
PER SERVING 172 cal., 5 g fat (1 g sat. fat), 30 mg chol., 579 mg sodium, 20 g carb., 3 g fiber, 14 g pro. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.