Pacific Northwest Pitas

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Pacific Northwest Pitas

Ingredients

  • 4 pita bread rounds
  • 4 large lettuce leaves, washed and patted dry
  • 8 ounces thinly sliced ham
  • 1 can (15 ounces) Pacific Northwest Canned Pears, slices, drained
  • 8 ounces cheddar cheese, sliced
  • Ranch salad dressing

Method

To assemble the sandwiches, cut the pita pockets in half and line each half with a piece of lettuce. Add ham, pear slices and cheese to fill each pocket evenly. Drizzle the filling with ranch dressing as desired and serve.

Servings

Makes 4 Servings

Nutrition

  • Calories: 519
  • Calories from Fat: 291
  • Fat: 32g
  • Saturated Fat: 16g
  • Cholesterol: 93g
  • Sodium: 1504mg
  • Carbohydrate: 29g
  • Dietary Fiber: 2g
  • Sugar: 12g
  • Protein: 28g
  • Vitamin A: 19% DV
  • Vitamin C: 1% DV
  • Calcium: 46% DV
  • Potassium: 10% DV
  • Iron: 10% DV

Ingredients

  • 24 pita bread rounds
  • 48 large leaves lettuce
  • 3 pounds thinly sliced ham
  • 6 cups Pacific Northwest Canned Pears, slices, drained
  • 48 slices (about 3 pounds) cheddar cheese
  • 3 cups ranch dressing

Method

For each serving, cut a pita in half and line each one with a lettuce leaf. Fill each half with 1 ounce ham, 1/4 cup pear slices and 1 slice cheese, and drizzle with 1 tablespoon dressing just before serving.

Servings

Makes 24 servings

Nutrition

  • Calories: 519
  • Calories from Fat: 291
  • Fat: 32g
  • Saturated Fat: 16g
  • Cholesterol: 93g
  • Sodium: 1504mg
  • Carbohydrate: 29g
  • Dietary Fiber: 2g
  • Sugar: 12g
  • Protein: 28g
  • Vitamin A: 19% DV
  • Vitamin C: 1% DV
  • Calcium: 46% DV
  • Potassium: 10% DV
  • Iron: 10% DV

Ingredients

  • 19 each pita pockets, whole grain
  • 1 no. 10 can pears, Pacific Northwest, canned, diced, extra light syrup, drained*
  • 13 oz lettuce, romaine, EP
  • 5 lbs 2 oz turkey ham, fully cooked, sliced, chilled or frozen
  • 1 lb 3 oz cheese, cheddar, sliced, 1/2 oz per slice
  • 1 qt + 3/4 cup ranch dressing

Method

1. Thaw pita pocket at room temperature overnight. Proper thawing will aid in handling the product without breaking and cracking.

CCP: No bare hand contact with ready to eat food.

2. Drain pears. Note: Best to drain pears overnight to remove maximum amount of liquid.

3. Shred lettuce. Cut romaine head in half lengthwise through root end of lettuce. Rinse both halves thoroughly. Make 1 lengthwise cut leaving each root half intact, then cut across to make ¼” strips. Rinse cut romaine under running water and drain well. Salad spinner recommended. Set aside.

CCP: Hold at 41° F or lower.

CCP: No bare hand contact with ready to eat food.

4. Cut pita rounds in half. To assemble pita, place ¼ c romaine lettuce into pocket. Layer turkey ham (1.5 oz eq M/MA) and 1 slice of cheddar cheese on top of romaine. Using a #16 scoop, add ¼ cup diced pears. Using a 1 oz ladle or condiment pump, dress pocket with 1 oz ranch dressing. Serve 1 pocket immediately. Avoid holding for long periods of time to prevent pita from becoming soggy.

CCP: Hold and serve at 41° F or lower.

*We recommend using only U.S. grown and canned pears for the best flavor, quality, texture and yield.

Servings

Makes 38 Pita Sandwiches

Nutrition

  • Calories: 519
  • Calories from Fat: 291
  • Fat: 32g
  • Saturated Fat: 16g
  • Cholesterol: 93g
  • Sodium: 1504mg
  • Carbohydrate: 29g
  • Dietary Fiber: 2g
  • Sugar: 12g
  • Protein: 28g
  • Vitamin A: 19% DV
  • Vitamin C: 1% DV
  • Calcium: 46% DV
  • Potassium: 10% DV
  • Iron: 10% DV
Recipe PDF