Greek seasoning, feta cheese and dill-cucumber sauce give this gyro an authentic taste. It was my family's introduction to how really good pita bread can be. Instead of feta cheese, we sometimes prefer cheddar or Monterey Jack. —Donna Garvin, Glens Falls, NY
- 1 medium cucumber, peeled
- 2/3 cup reduced-fat sour cream
- 1/4 cup finely chopped onion
- 2 teaspoons dill weed
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- 1/2 pound turkey breast tenderloin, cut into 1/4-inch slices
- 1-1/2 teaspoons salt-free Greek seasoning
- 8 thin tomato slices
- 4 pita breads (6 inches), warmed
- 1-1/2 cups shredded lettuce
- 2 tablespoons crumbled feta cheese
- Finely chop one-third of the cucumber; place in a small bowl. Toss with sour cream, onion, dill and lemon juice. Thinly slice remaining cucumber.
- In a nonstick skillet, heat oil over medium-high heat. Add turkey; cook and stir 5-7 minutes or until no longer pink. Sprinkle with Greek seasoning.
- Serve turkey, tomato and sliced cucumber on pita breads. Top with lettuce, cheese and sauce. Yield: 4 servings.
Originally published as Turkey Gyros in Light & Tasty April/May 2003, p63
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