Tangy Barbecue Pitas
- Total Time
These Southwestern-inspired pitas are stuffed with a hearty filling that's delicious enjoyed hot off the stove, or cool at your next picnic.
sherry cooking wine1 Tbsp
uncooked onion(s)1 large, chopped
barbecue sauce¾ cup(s)
deli style roast beef slice(s)6 oz, shredded
canned corn with red and green peppers11 oz, drained
whole wheat pita(s)4 large
lettuce8 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.