Asian Turkey Pitas
Tired of turkey sandwiches? Try Beverly Graml's fresh-tasting adaptationa 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,