Pita bread halves filled with turkey and
pea pods. Topped with a sweet/sour sauce. A tasty use for leftover
turkey, too.
Oriental
Pita Pockets
- 1/2 cup sweet and sour
sauce
1 tablespoon Dijon mustard
4 ounces fresh pea pods, trimmed
4 whole pitas, cut in half
1/2 pound Butterball® Oven Roasted Turkey Breast
- Combine sweet and sour
sauce and mustard in a small bowl; mix well.
- Cook pea pods in boiling
water to cover for 1 minute. Rinse with cold water; drain. Pat
dry with paper toweling.
- Spread a rounded tablespoon
of the sauce in each pita half. Divide turkey and pea pods among
pitas.
Makes 4 servings.
Tip: Add sliced canned
waterchestnuts to pita mixture, if desired.
Recipe provided courtesy of Butterball,
LLC.
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