This quick lunch idea utilises dinner leftovers, paired with some fresh salad ingredients and homemade sour cream spread.
To make the sour cream spread, roughly chop root vegetables and place in a large bowl with sour cream, juice, zest & cumin. Season to taste and stir well to combine. If mixture is to dry add, 1 tsp of warm water until you reach desired consistency.
Evenly fill each half of your pita pockets with sour cream spread, onion, tomatoes, corn, capsicum, lettuce, shredded beef and cheese. Serve with tomato salsa and lime wedges.
RECIPE NOTES & TIPS:
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