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California Pita Sandwich

Source: National Turkey Federation
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  20 servings
20 Each whole wheat pita
10 Ounces spinach leaves, washed and dried
1 Pound, 14 Ounces cucumbers, thinly sliced
1 Pound, 4 Ounces red or yellow bell pepper, seeded and cut into strips
10 Ounces alfalfa sprouts, washed and dried
80 Slices tomato, (about 14 tomatoes)
1 Pound, 14 Ounces ranch dressing, prepared
4 Pounds, 6 Ounces oven roasted turkey breast, shaved
For each sandwich: Carefully, split pita along edge to form a pocket. Layer 1/2 ounce spinach, 1-1/2 ounces cucumbers, 1 ounce pepper strips, 1/2 ounce sprouts, and 4 tomato slices in pocket. Drizzle 1-1/2 ounces ranch dressing over vegetables.

Fill with 3-1/2 ounces of shaved turkey. Wrap bottom half of pita in waxed paper to serve.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/04/2009
Nutrition Facts per Serving
Yield:   20 servings
Calories: 460
Fat. Total: 26g
Fiber: 6g
Carbohydrates, Total: 35g
Sodium: 1810mg
% Cal. from Fat: 51%
Cholesterol: 55mg
Protein: 27g
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