Ingredients
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
Preparation
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.
