Meat Salad Pita Recipe
This is salad recipe is a wonderfully delicious concoction, which is also low-fat, consisting of a pita roll and a variety of meats.
If you ever need a low-fat, fast, easy, on-the-run lunch, listen up.
Flavored pita wrap
Alfalfa sprouts (optional)
Lemon (if you use apples)
Almost any kind of meat can be used, I’ve personally found chicken breast, roast beef, or shrimp to be the most delicious. Ranch, thousand island, and honey dijon are the best salad dressings to use. If you use chicken, apples and raisins are nice additions.
First, take your meat and cook it. If you use chicken, slice it into small pieces and stir fry it with low-fat margarine. Roast beef can be cooked similar to the chicken, both chicken and beef need to be adequately salted, peppered, and tenderized. Shrimp should be cooked in a boiling pan of oil, then dried. After the meat is cooked, put it in the freezer for ten minutes to let it cool off.
After the meat is cooled, lay down a layer of tinfoil on the counter, then place a flavored pita wrap (like a burrito, but in flavors) on top of the tinfoil. Dry off the lettuce and coat the pita with the lettuce.
Mix the meat with a few tablespoons of mayonnaise, and one tablespoon of a salad dressing of your choice. Spoon the mix onto the lettuce which is already on the pita bread. Add celery, and raisins if desired. If you desire apple, skin the apple, then chop it into pieces and bathe it in lemon (to prevent browning). After all other toppings are added, put on the alfalfa sprouts and roll up the pita. Roll the tinfoil around the pita and refrigerate for at least four hours before eating! Bon appétit!