Greek Pocket Pitas with Turkey

What You Need

  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon oregano
  • 1/2 pound roasted turkey breast, cut into 1/4-inch cubes
  • 1 - 8 ounce container plain yogurt, non-fat
  • 1 medium cucumber, peeled, seeded and diced)
  • 1/2 teaspoon garlic, minced
  • 4 (6-inch) Olympia Pita pockets, cut in half
  • 2 cups shredded lettuce
  • 2 small tomatoes, sliced into 8 pieces
  • 1 medium red onion, sliced into 8 pieces
  • 8 Kalamata olives, pitted
  • 8 pepperoncini peppers
  • 8 tablespoons crumbled Feta cheese
 
 

Directions

1. In medium bowl, mix turkey, yogurt, cucumber, lemon pepper, and oregano. Cover mixture and refrigerate for at least 1 hour.

2. Fill each pita pocket with about 1/4 cup shredded lettuce.

3. Spoon an eighth of turkey/cucumber mixture into each pocket.

4. Add 1 slice tomato, 1 slice onion, 1 olive, 1 pepperoncini and 1 tbsp. feta per pocket.

 
 

Tips

  • To save time, substitute 8 oz. Tzatziki sauce for yogurt, cucumber, and garlic.
 

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