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Turkey Pita Tacos

 Turkey Pita Tacos
Cumin spices up this crunchy sandwich filling from Ann Bergstrom of Warrenville, Illinois. In addition to garden-fresh vegetables, it calls for time-saving ingredients such as prepared salsa, canned olives and shredded cheese.
5 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon canola oil
  • 1 tablespoon cider or red wine vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed cooked turkey or chicken
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small tomato, chopped
  • 1 cup chunky salsa
  • 3 green onions, thinly sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 garlic clove, minced
  • 1 cup (4 ounces) shredded cheddar cheese
  • 5 pita breads (6 inches), halved


  • In a small bowl, combine the first six ingredients; set aside. In a
  • large bowl, combine the turkey, peppers, tomato, salsa, onions,
  • olives and garlic. Stir the oil mixture; pour over the turkey
  • mixture and mix well. Stir in cheese. On a lightly greased griddle,
  • heat pita breads on both sides. Spoon about 1/2 cup turkey mixture
  • into each half. Yield: 5 servings.

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Turkey Pita Tacos (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer