Photo of Beef pitta pockets by WW

Beef pitta pockets

Points® value
Total Time
10 min
10 min
0 min
These roast beef pittas get a fantastic flavour boost from chimichurri, a zingy relish made with fresh herbs and chilli.


White pitta bread

2 medium

Reduced Fat Houmous

90 g

Pea shoots

50 g, trimmed

Red onion

½ small, thinly sliced

Cherry Tomatoes

5 individual, quartered

Beef silverside, lean, roasted

100 g

Parsley, fresh

10 sprig(s), fresh, leaves picked

Coriander, fresh

10 sprig(s), leaves picked


2 clove(s), crushed

Vinegar, All Types

1 tablespoon(s)

Olive Oil

1 tablespoon(s)

Chilli flakes

1 tablespoon(s), level


  1. Cut the pitta breads in half and carefully separate the layers to make a pocket. Divide the houmous between them.
  2. Make the chimichurri: fi nely chop the parsley and coriander, and combine with the garlic, vinegar, oil and chilli flakes in a small bowl. Season to taste.
  3. Toss the pea shoots, onion, tomatoes, beef and 2 tablespoons of the chimichurri together in a medium bowl. Season to taste. Divide between plates and serve with the pittas. Fill the pittas with the beef and salad before eating.