Pepper and Pork Pitas

By Tonya_Speed

NUTRITION per serving: 354 Calories; 12g Fat; 22g Protein; 41g Carbohydrate; 6g Dietary Fiber; 45mg Cholesterol; 465mg Sodium. Exchanges: 2 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 7

Ingredients

• 5 tablespoons low fat mayonnaise
• 2 tablespoons low fat milk
• 2 cloves garlic, pressed
• 3/4 pound boneless loin pork chops, cut into thin bite-size strips
• 1/2 tablespoon olive oil
• 1 teaspoon black pepper
• 1 (7.25-oz) jar roasted red peppers, drained, sliced
• 4 (7-inch) whole wheat pita breads

Preparation

Step 1

In a small bowl, combine mayonnaise, milk and garlic; set aside. In a medium bowl, toss together pork strips, oil and black pepper. Heat a large skillet over medium-high heat; add pork and cook for 5 to 6 minutes, stirring occasionally, until lightly browned and no longer pink in the center. Stir in roasted red peppers; heat until warm. Heat pita folds as directed on package. Lightly spread one side of each with garlic mixture then spoon pork mixture over each; fold up.

SERVING SUGGESTION: A big salad of baby spinach, sliced cucumber and sliced red onion tossed with Easy Balsamic Vinaigrette (see recipe) and crumbled Feta cheese.
GLUTEN FREE: Make sure mayonnaise and roasted red peppers are gluten free. Use gluten free pita bread.