Greek Turkey Pitas Recipe

4 1 1
Greek Turkey Pitas Recipe
Greek Turkey Pitas Recipe photo by Taste of Home
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Greek Turkey Pitas Recipe

Read Reviews
4 1 1
Publisher Photo
“We like to fix these generous sandwiches whenever we have leftover turkey in the house,” Jean Graf-Joyce writes from Albany, Oregon. “They’re easy to make and a perfect choice for a light meal on the deck or patio.”
Recommended: 38 Greek-Style Dinners
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1/4 cup plain yogurt
  • 1/4 cup chopped seeded peeled cucumber
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/4 pound cooked turkey breast, cubed
  • 2 whole pita breads, warmed
  • 1 small tomato, sliced
  • 2 slices red onion, halved
  • 2 pitted Greek olives, sliced
  • 2 pepperoncini, sliced
  • 1/2 cup shredded lettuce
  • 2 tablespoons crumbled feta cheese

Directions

In a small bowl, combine the first five ingredients. Stir in the turkey. Cover and refrigerate for at least 1 hour.
Spoon turkey mixture onto each pita; top with tomato, onion, olives, pepperoncini, lettuce and feta cheese. Fold in half. Yield: 2 servings.
Originally published as Greek Turkey Pitas in Cooking for 2 Spring 2006, p31

Nutritional Facts

1 each: 313 calories, 5g fat (2g saturated fat), 56mg cholesterol, 690mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 26g protein.

  • 1/4 cup plain yogurt
  • 1/4 cup chopped seeded peeled cucumber
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/4 pound cooked turkey breast, cubed
  • 2 whole pita breads, warmed
  • 1 small tomato, sliced
  • 2 slices red onion, halved
  • 2 pitted Greek olives, sliced
  • 2 pepperoncini, sliced
  • 1/2 cup shredded lettuce
  • 2 tablespoons crumbled feta cheese
  1. In a small bowl, combine the first five ingredients. Stir in the turkey. Cover and refrigerate for at least 1 hour.
  2. Spoon turkey mixture onto each pita; top with tomato, onion, olives, pepperoncini, lettuce and feta cheese. Fold in half. Yield: 2 servings.
Originally published as Greek Turkey Pitas in Cooking for 2 Spring 2006, p31

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Brookie124 User ID: 4335468 156612
Reviewed Jun. 4, 2012

"We love to have these during the summer months when it is just too hot to cook."

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