Paulette Vickery's Recipes

BB: MEXICAN PITTA POCKETS

main dish

1/2 lb ground white turkey
1/2 cup chopped onion
1 can ranch pinto beans
1/2 cup salsa
3 each pitta bread loaves, halved
2 cup shreaded lettuce
1 cup chopped tomato
1 cup nonfat cheddar cheese
1 cup sour cream

Brown turkey and onion in a covered bowl in the microwave for 3-4 minutes, then drain. Add undrained beans, salsa or taco sauce, and heat. Spoon 1/2 of the mixture into each pitta pocket half. Top with lettuce, tomato, cheese, sour cream, and additional salsa if desired. Per serving: fat 1.6 G, cholesterol 25 MG, fiber 3 G, calorries 229, 6 percent from fat, protein 20 G, carbohydrate 32 G, sodium 433 MG.

Yield: 6 servings




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