Greek Turkey Pita

Culinary Setting
Cooked Turkey
Dish Type


1 8-oz container plain, nonfat yogurt

1 c cucumber (medium-sized), peeled, seeded and diced

1/2 tsp garlic, minced

1 tsp lemon pepper seasonings

1 tsp oregano leaves

1/2 lb ROASTED TURKEY BREAST, cut into 1/4-inch cubes

4 6-inch pita pockets, cut in half

2 c shredded lettuce

2 small tomaotes, cored and cut into 8 slices

1 red onion, peeled and cut into 8 thin slices

8 kalamata olives, pitted

8 pepperoncini (slightly sweet, medium-hot peppers)

1/2 c 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 1/8th of turkey/cucumber mixture. Add 1 slice tomato, 1 slice onion, 1 pitted olive, 1 pepperoncini, and 1 tablespoon Feta cheese.

Nutrition Facts

180 Total Calories

3 g Total Fat

1 g Saturated Fat

30 g Cholesterol

550 mg Sodium

270 mg Potassium

22 g Total Carbohydrates

2 g Dietary Fiber

5 g Sugars

14 g Protein

6 % Daily Protein

10 % Daily Vitamin C

15 % Daily Calcium

6 % Daily Iron