Clark Frasier and Mark Gaier, of Arrows restaurant in Ogunquit, Maine, use beef but keep calories low.

Ingredients

　　3 tablespoons pine nuts

　　1/2 pound deli roast beef, cut into thin strips

　　2 cups shredded romaine lettuce

　　1 cup shredded carrots

　　1 cup thinly sliced cucumber

　　1/2cup thinly sliced red onion

　　1/3 cup crumbled feta

　　4 whole-wheat pita pockets

　　2 tablespoons fat-free mayonnaise

　　2 tablespoons skim milk

　　1 tablespoon cider vinegar

　　Toast pine nuts: Place in a dry skillet over medium heat; stir occasionally until lightly browned, about 3 minutes. Cool. Toss nuts, beef, lettuce, carrots, cucumber, onion and feta in a bowl. Slice off 1/4 of each pita; stuff larger piece with filling. Whisk mayonnaise, milk and vinegar in another bowl. Drizzle dressing over pita filling. Serve with remaining 1/4 pita.

Nutrition Per Serving

　　13.1 g fat

　　3.3 g saturated fat

　　37 g carbohydrates

　　7 g fiber

　　28.5 g protein

　　#### Nutritional analysis provided by Self

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/717891/2?mbid=HDEPI) ›