Roast Beef and Feta Pitas with Cucumber Sauce
Prep Time 15 minutes
Makes 4 servings
|1/4||cup (1 ounce) crumbled feta cheese|
|1/3||cup reduced-fat sour cream|
|1||medium cucumber, peeled, seeded and coarsely shredded (1 cup shredded)|
|2||tablespoons diced red onion|
|1-1/2||teaspoons lemon juice|
|1/4||teaspoon black pepper|
|4||(6-1/2-inch) rounds whole wheat pita bread, cut in half and warmed|
|8||fresh spinach leaves, washed and stems removed|
|12||ounces deli-sliced lean roast beef|
|8||fresh tomato slices|
|8||red onion slices|
- Combine cheese, sour cream, cucumber, onion, lemon juice and pepper in medium bowl. Set aside.
- Line insides of pita pockets with spinach. Add roast beef, tomato and onion. Serve with sour cream mixture.
This sauce would also be good drizzled over a sliced tomato salad and grilled or broiled fish.
Note the higher sodium content (1109 mg) in two sandwich halves. Be sure to eat other lower-sodium foods throughout the day.
Two sandwich halves may easily fit into your personal meal plan. If eating both halves is going to put you way above your carb, sodium and other nutrient limits, however, wrap up one of the halves and save it for another meal or snack.
|Serving Size:||1 sandwich (2 filled halves) with 1/4 cup plus 2 tablespoons cucumber sauce|
|Saturated Fat||4 g|
|Total Fat||8 g|
|Calories from Fat||19 %|
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