My best good friend, Jaci, calls these her “Hook the Guy Pitas” because she gives them partial credit for hooking her own man when she came up with them on the fly using ingredients she had on hand when they were first dating.
Well, that may have worked for her (they’re still going strong more than ten years and four children later!), but mine could care less about anything that isn’t steak or spaghetti. He’ll eat them, but I’m the one who got hooked on the pitas! Without ever having tasted hers, I started making them in January after she shared her recipe with me, but she made sure to make them for us while we were visiting them in Texas, bless her heart. Have you ever noticed how food prepared by someone else, especially someone you love, always tastes better, even if they made the same exact recipe that you did?
This is a pretty quick meal to throw together, and if you enjoy foods with a Middle-Eastern flare, I think you’ll like them too!
1 lb. 93% lean ground beef
1/2 onion, diced
8 oz. baby portobello mushrooms, sliced
1 small zucchini, chopped
2 cloves garlic
Mediterranean seasoning to taste*
2-3 cups baby spinach
1 diced tomato
1 cup hummus
1/2 cup feta cheese (optional)
Creamy Dill Sauce (recipe follows)
1 package pita pockets or flat bread
Brown the hamburger with the onion over medium heat. When it is mostly cooked, add in the mushrooms, zucchini, garlic, and seasoning, and continue cooking until the veggies have softened but not completely died a cooking death. Stir in the spinach and turn off the heat. It will wilt a little while you prepare the pitas. Spread hummus on the inside of the pitas, then fill with meat mixture and top with tomato, feta and serve with creamy dill sauce.
Creamy dill sauce: 1/2 cup light miracle whip, 1/2 cup lowfat buttermilk, 1 tsp dried dill, 2 tsp dried chives, 1 tsp minced onion, 1/2 tsp garlic powder. Mix until blended–best if made in advance and refrigerated so the flavors can develop. If you use mayonnaise instead of Miracle Whip, add in some sugar to cut the sourness.
Makes 8 tacos
Per taco (using half a whole wheat pita pocket): 292 calories; 12 g fat; 30 g carbohydrates; 4 g fiber; 20 g protein; 8 Points Plus
*I use 2 tablespoons of McCormicks Mediterranean Herb seasoning; Jaci uses 1/2 tablespoon Cavender’s.
Recipe source: slightly adapted from Jaci H.