Ingredients
1 1/3
cups purchased refrigerated beef in barbecue sauce
2
(8-inch) pita (pocket) breads, halved
1/4
cup purchased ranch salad dressing
4
oz. (1 cup) shredded Monterey Jack cheese
1
cup shredded lettuce
1
cup chopped tomatoes
Preparation
Heat beef in barbecue sauce in medium saucepan over low heat until hot, stirring occasionally.
Meanwhile, spread inside of each pita bread half with salad dressing. Place 1/4 cup cheese in each half. Top each with about 2 tablespoons lettuce and tomatoes.
Spoon warm beef into pita halves. Top with remaining lettuce and tomatoes.
