© 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
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.
225 Total Calories
5 g Total Fat
50 g Cholesterol
360 mg Sodium
21 g Total Carbohydrates
23 g Protein