These turkey salad-filled pitas make for a healthy, light lunch. Fresh cucumber and shredded lettuce add crunch. A great recipe for using leftover turkey, too.

Turkey Vegetable Pita Pockets

8 ounces oven-roasted turkey breast, cut into strips
1/4 cup mayonnaise
1/2 cup chopped peeled cucumber
1/2 cup shredded carrot
1 teaspoon crushed dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pita rounds, cut in half

1. Combine turkey, mayonnaise, cucumber, carrot, basil, salt and pepper in a small bowl; mix well. Cover and refrigerate for 30 minutes to allow flavors to blend.
2. Toast pita halves, if desired. Fill with turkey mixture and serve.

Makes 4 servings.