Perked-Up Pockets

Number of Servings: 4

1 1/2 Cup Leftover roast beef, cubed
1/2 Cup Cooked potato, cubed
1/2 Cup Grated carrot
1/4 Cup Sliced green onions
3 Tbsp. Orange marmalade
1-2 Tbsp. Horseradish
1 Tbsp. Dijon mustard
2 Tbsp. oil (safflower oil)
4 Pitas, cut in half and opened to make 8 pockets
8 Romaine leaves
3 Tbsp. Sesame seed

Toss together the roast beef, potato, carrot and green onions. Whisk together the orange marmalade, horseradish, mustard and oil. Add to meat mixture and toss gently to just mix. Line each pita half with a romaine leaf. Spoon in the meat mixture. Sprinkle with sesame seeds.