Tangy Barbecue Pitas
sherry cooking wine
1 large, chopped
deli style roast beef slice(s)
6 oz, shredded
canned corn with red and green peppers
11 oz, drained
whole wheat pita(s)
8 leaf/leaves, large
- Coat a 10-inch skillet with cooking spray. Add sherry; heat over medium-high heat until sizzling. Add onion; stir-fry until softened, about 5 minutes.
- Stir in barbecue sauce, roast beef and corn. Continue cooking until heated through, about 5 minutes.
- Slice off tops of pitas to form pockets. Fill each with 2 lettuce leaves and about 1/2 cup of beef mixture. Yields 1 pita per serving.