Burrito Pita Pockets Recipes

TACO POCKETS

Steps:

• Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
• To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
• Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
• Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
• Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.

MEDITERRANEAN PITA POCKETS

Steps:

• In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
• Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.

BLACK BEAN PITA POCKETS

Steps:

• In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.

BREAKFAST PITA POCKETS

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

BURRITO PITA POCKETS

Steps:

• In a large nonstick skillet coated with nonstick cooking spray, cook beef over medium heat until no longer pink; drain. Stir in burrito seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened. Stir in olives.
• Fill pita bread halves with beef mixture, lettuce, tomato and cheese.

BURRITO PITA POCKETS

Steps:

• In a large nonstick skillet coated with cooking spray, cook beef over medium heat until no longer pink; drain. Stir in burrito seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened. Stir in olives., Fill pita bread halves with beef mixture, lettuce, tomato and cheese.

CURRIED TUNA PITA POCKETS

Steps:

• In a medium sized bowl combine the mayonnaise, lime juice, lime zest and curry powder.
• Add all remaining ingredients except the lettuce and pita. Mix until combined.
• Split pitas and add one or two lettuce leaves. Add a scoop of tuna salad.

TROPICAL CHICKEN SALAD PITA POCKETS

Steps:

• Rinse salad thoroughly in a colander; shake as dry as possible and place in a large bowl. Add chicken, pineapple, grapes, tomatoes, blueberries, and salad seasoning and mix together.
• Whisk mayonnaise and honey together in a separate bowl. Pour over salad mixture and toss until all ingredients are coated. Add almonds. Serve in pita pockets.

LEAN & FREE HOMEMADE SANDWICHES, PITA POCKETS, AND BURRITOS

Steps:

• Place the following ingredients on whole-wheat or other multi-grain bread, inside whole-grain or white pita pockets, or roll in corn tortillas in the case of a wheat allergy. Dressings include fat free or light mayonnaise, fat free salad dressing, mustard, and lowfat buttermilk dressing. Salsa and fat free sour cream are excellent on white, wheat, and corn tortillas stuffed with sandwich filling. Chicken Sandwich-use 3 oz. skinless, broiled or baked white meat--go heavy on all the vegetables. Club Sandwich-one thin slice turkey, extra-lean ham, and extra-lean roast beef-add lettuce, tomatoes, pickles, and onions. Corned Beef Sandwich-use 1 slice extra-lean corned beef--add extra vegetables and enjoy. Ham 'n' Cheese Sandwich-buy extra-lean ham-be moderate with the meat and part-skim mozzarella cheese and extra heavy with the vegetables. Makes a great hot sandwich! (Serve with hot vegetable soup.) Pastrami Sandwich-just remember to go heavy on the vegetables and very light on the meat. (Use 4 extra-lean thin pastrami slices per sandwich.) Roast Beef 'n' Cheddar Sandwich-use two 1 oz. slices extra-lean luncheon meat beef slices-add vegetables of your choice after 1/4 cup grated cheddar is melted on top. Roast Beef Sandwich-use two 1 oz. slices extra-lean luncheon meat beef slices-add mild hot peppers, pickles, lettuce, and onions. Seafood 'n' Avocado Sandwich-mix real or imitation crab pieces with fat free mayonnaise and fat free salad dressing-half and half). Add 1/3 sliced avocado, sprouts, and tomatoes. (Avocados are high in "good" fat.) Tuna Salad Sandwich-mix 3 oz. tuna (in water, drained) with equal parts of fat free mayonnaise and fat free salad dressing-add green peppers, onions, lettuce, tomatoes, sprouts, and chopped celery, if desired. Turkey 'n' Provolone Cheese Sandwich-use 4 oz. lean turkey breast-add pickles, tomatoes, onions, lettuce, sprouts, and 1 ounce Provolone cheese. Turkey Breast Sandwich-use 4 oz. lean turkey breast-skinless, broiled or baked-add pickles, tomatoes, onions, lettuce, and green peppers. This sandwich tastes great with Cranberry Sandwich Spread. Fat free cream cheese is also very tasty.