California Pita Sandwich

20 servings


  • 20 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 the pitas along the 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 each pocket. Drizzle 1 1/2 ounces ranch dressing over the vegetables.

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

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 9894

nutrition information per serving

460 calories; 26g total fat; 55mg cholesterol; 1810mg sodium; 35g carbohydrates; 6g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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