1/3 c red wine vinegar
2/3 c olive oil
1 tbsp oregano, dried
1 c fresh tomato, chopped & seeded
1 c cucumber, peeled & chopped
1/3 c red onion, chopped fine
12 Each pita fold bread
2-1/4 lbs PEPPERED TURKEY BREAST
6 oz Feta cheese, crumbled
In a medium bowl, whip together the vinegar, olive oil and oregano. Stir in tomato, cucumber and red onion.
Let stand for 15-20 minutes before using.
Place the pita bread on a 350 degree F. grill and heat each side 30 seconds to soften. Do not brown the pita.
Thinly slice the turkey breast and lay 3 ounces of turkey over each pita, covering the bread surface evenly.
Spread 1/4 cup of the drained tomato/cucumber mixture atop the turkey on each pita.
Sprinkle 1 tablespoon Feta cheese evenly over the top of the tomato mixture.
Tightly roll the pita around the filling, secure one end of the pita with a wooden pick or wrap with foil.
Serve at once.
Total Calories 395
Total Fat 16 g
Saturated Fat 3 g
Cholesterol 38 g
Sodium 1090 mg
Total Carbohydrates 38 g
Dietary Fiber 3 g
Sugars 2 g
Protein 24 g