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Asian Turkey Pitas Recipe

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Tired of turkey sandwiches? Try Beverly Graml's fresh-tasting adaptation—a warm spicy stir-fry tucked into pita bread. "A neighbor game me this quick-and-easy recipe years ago," she pens from Yorktown, Virginia. "It's been my most popular day-after-turkey dish ever since."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 medium sweet red pepper, julienned
  • 3 green onions, sliced
  • 3 garlic cloves, minced
  • 1/2 teaspoon cornstarch
  • 1/2 to 1-1/2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 3 cups shredded cooked turkey
  • 8 whole wheat pita pocket halves

Directions

  1. In a nonstick skillet, heat canola oil over medium-high heat. Add red pepper and onions; cook and stir until tender. Add garlic; cook 2 minutes longer.
  2. Sprinkle with cornstarch, curry powder and cayenne; stir until blended. Stir in water, soy sauce, honey and sesame oil. Add turkey; bring to a boil. Cook and stir 1-2 minutes or until slightly thickened. Spoon into pita halves. Yield: 4 servings.
Originally published as Asian Turkey Pitas in Light & Tasty October/November 2003, p22

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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