Beef Pita Pockets

Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1 lb. boneless top sirloin or top round, cut into 3/4 by 1/4-inch-long strips
• 2 Tbsp. chili seasoning mix
• 1/2 tsp. salt
• 1 large onion, halved and cut into 3/8 inch slices
• 2 medium green peppers, cut into 1 1/2 by 3/8-inch long strips
• 3 Tbsp. water
• 2 Tbsp. lime juice
• 4 white or whole wheat iota breads, halved and warmed in the microwave 45 seconds
• 1/2 cup chunky salsa
• 1/2 cup fat-free sour cream

Directions

1. Toss steak strips with chili seasoning in medium bowl and set aside.

2. Heat 12-inch nonstick skillet to medium heat and sprinkle with salt. Stir-fry onion and green peppers 8 to 10 minutes until crisp and tender. Remove to large bowl.

3. In same skillet on medium-high heat, cook and stir meat, water and lime juice until outside of beef is no longer pink, 2 to 3 minutes. (If mixture appears dry, add another 1 to 2 Tbsp. water.) Reduce heat to low. Add onion mixture and stir well. Remove from heat.

4. Divide mixture evenly to fill 8 pita pocket halves. Top each with 1 Tbsp. salsa and 1 Tbsp. sour cream. Serves 4 witrh 2 pock halves each.

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