Peppered Pork Pitas with Garlic Spread

 

1/3

cup fat-free mayonnaise or salad dressing

2

tablespoons fat-free (skim) milk

2

cloves garlic, finely chopped

1/2

lb boneless pork loin chops, cut into thin bite-size strips

1

tablespoon olive or canola oil

1

teaspoon coarsely ground pepper

1

jar (7.25 oz) roasted red bell peppers, drained, sliced

4

pita fold breads (7 inch)

• 1 In small bowl, mix mayonnaise, milk and garlic; set aside.
• 2 In medium bowl, mix pork, oil and pepper. Heat 10-inch skillet over medium-high heat. Add pork; cook 5 to 6 minutes, stirring occasionally, until pork is lightly browned and no longer pink in center. Stir in bell peppers; heat until warm.
• 3 Heat pita folds as directed on package. Lightly spread one side of each pita fold with garlic mixture. Spoon pork mixture over each; fold up.