This is a good way to use up extra lettuce or lettuce that’s a bit past its prime. Spinach and arugula are also good here. You might put a slice of cheese on the pita before topping with the lettuce….
1 T olive oil
6 ounces lettuce, washed and chopped
1 T balsamic or sherry vinegar
1/4 t salt
1. Wrap pitas in foil and heat in oven. Meanwhile, heat olive oil in a skillet over medium-low heat. Add the lettuces and sprinkle with the vinegar. Cook for a couple of minutes, stirring, until wilted. Remove from heat.
2. When the pitas are hot, top each with the greens and sprinkle with the salt.