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Asian Turkey Pitas

 Asian Turkey Pitas
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."
4 ServingsPrep/Total Time: 20 min.


  • 1 medium sweet red pepper, julienned
  • 3 green onions, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 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
  • 4 whole wheat pita pocket halves


  • In a nonstick skillet, saute the red pepper, onions and garlic in
  • canola oil until vegetables are tender. Sprinkle with cornstarch,
  • curry powder and cayenne; stir until blended. Add the water, soy
  • sauce, honey and sesame oil; stir until blended. Add turkey. Bring
  • to a boil; cook and stir for 1-2 minutes or until slightly
  • thickened. Spoon into pita halves. Yield: 4 servings.
Nutritional Facts: 2 filled pita halves equals 397 calories, 8 g fat (1 g saturated fat), 90 mg cholesterol, 705 mg sodium, 44 g carbohydrate, 6 g fiber,

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Asian Turkey Pitas (continued)

Nutritional Facts: 39 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer