Turkey and Veggie Pita Pocket



12 oz FULLY-COOKED TURKEY BREAST, coarsely chopped

1 c fresh mushrooms, thinly sliced

1-1/2 c shredded zucchini

2 green onions, sliced

1 c red bell pepper, cut into 1/4-inch x 1-inch strips

3/4 c grated Mozzerella cheese

1/4 tsp each salt and pepper

3 6-inch pita pocket breads, cut in half



In medium-size bowl combine turkey, mushrooms, zucchini, onion, red pepper, cheese, salt and pepper. Cover and refrigerate at least one hour or overnight to allow flavors to blend. (Please note leftover turkey has a shelf life of three days.)

To serve, place 1 cup turkey mixture into each pita pocket half.

NOTE: Pockets may be served warm. To heat in microwave oven, wrap pita pocket in paper towl. Arrange wrapped pocket on microwave-safe plate. Microwave at HIGH (100% power) 1 to 1-1/2 minutes or until filling is warm.

Nutrition Facts

225 Total Calories

5 g Total Fat

50 g Cholesterol

360 mg Sodium

21 g Total Carbohydrates

23 g Protein