© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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.
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