Greek Turkey Pita
Recipe courtesy of National Turkey Federation.
8 ounces plain fat free yogurt
1 cup cucumber, peeled, seeded and diced
1/2 teaspoon garlic, minced
1 teaspoon lemon pepper seasoning
1 teaspoon dried oregano leaves
1/2 pound roasted turkey breast, cut into 1/4-inch cubes
4 to 6-inch pita pockets, cut in half
2 cups lettuce, shredded
2 small tomatoes, cored and cut into 8 sliced
1 red onion, cut into 8 slices
8 kalamata olives, pitted
8 pepperoncini (banana pepper)
1/2 cup feta cheese, crumbled
- In medium bowl, combine yogurt, cucumber, garlic, lemon pepper, oregano and turkey. Cover and refrigerate for at least 1 hour.
- Put approximately 1/4 cup lettuce in each pita pocket.
- In each pocket half, spoon 1/8 of turkey/cucumber mixture. Add 1 slice tomato, 1 slice onion, 1 pitted olive, 1 pepperoncini, and 1 tablespoon Feta cheese.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 180; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 30mg; Total Carbs: 22g; Fiber: 2g; Sugar: 5g; Protein: 14g; Sodium: 550mg; Potassium: 270mg.
Recipe and photograph courtesy of National Turkey Federation.