Burrito Pita Pockets

Burrito Pita Pockets
published in Light & Tasty June/July 2006, p53

Ingredients

1 pound lean ground beef (90% lean)
1 envelope burrito seasoning
1 cup water
1 can (2-1/4 ounces) sliced ripe olives, drained
2 pita breads (6 inches), halved
1 cup shredded lettuce
1 medium tomato, seeded and chopped
3/4 cup shredded reduced-fat cheddar cheese

Directions

In a large nonstick skillet coated with cooking spray, cook beef over medium heat until no longer pink; drain. Stir in burrito seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened. Stir in olives.
Fill pita bread halves with beef mixture, lettuce, tomato and cheese. Yield: 4 servings.

Nutrition Facts: 1 filled pita half equals 375 calories, 15 g fat (7 g saturated fat), 71 mg cholesterol, 1,108 mg sodium, 28 g carbohydrate, 3 g fiber, 32 g protein.
Diabetic Exchanges: 4 lean meat, 2 starch.

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Made May 3rd. Well, pita pockets certainly are a different version of burritos. I think they made it a lot easier on the boys because the filling wasn't falling out the whole time they were trying to eat. I couldn't find burrito seasoning packets, so I just used taco seasoning. I also substituted the beef for ground turkey because that was what was defrosted.