Ingredients
3 whole wheat pita pocket halves1/3 pound thinly sliced deli roast beef1/4 cup chopped fresh broccoli1/4 cup frozen corn, thawed1/4 cup chopped seeded peeled cucumber2 tablespoons shredded carrot2 tablespoons finely chopped celery2 tablespoons thinly sliced green onionDRESSING:1-1/2 teaspoons prepared horseradish1-1/2 teaspoons mayonnaise1-1/2 teaspoons reduced-fat sour cream1/2 teaspoon Dijon mustard1/8 teaspoon salt1/8 teaspoon pepper
Preparation
Line pita halves with roast beef. In a small bowl, combine the broccoli, corn, cucumber, carrot, celery and onion.
In another bowl, combine the dressing ingredients. Pour over vegetable mixture; toss to coat. Fill pita halves.
