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Greek Turkey Pita

Source: National Turkey Federation
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  8 servings
1 8-ounce container plain, nonfat yogurt
1 cup cucumber (medium-sized), peeled, seeded and diced
1/2 teaspoon garlic, minced
1 teaspoon lemon pepper seasonings
1 teaspoon oregano leaves
1/2 pound roasted turkey breast, cut into 1/4-inch cubes
4 6-inch pita pockets, cut in half
2 cups shredded lettuce
2 small tomaotes, cored and cut into 8 slices
1 red onion, peeled and cut into 8 thin slices
8 kalamata olives, pitted
8 pepperoncini (slightly sweet, medium-hot peppers)
1/2 Cup Feta cheese, crumbled
Greek Turkey Pita Recipe at
In medium bowl, combine yogurt, cucumber, garlic, lemon pepper, oregano and turkey. Cover and refrigerate for at least 1 hour.

Put approximately 1/4 cup lettuce in each pita pocket.

In each pocket half, spoon 1/8th of turkey/cucumber mixture. Add 1 slice tomato, 1 slice onion, 1 pitted olive, 1 pepperoncini, and 1 tablespoon Feta cheese.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 03/23/2009
Nutrition Facts per Serving
Yield:   8 servings
Calories: 180
Fat. Total: 4g
Fiber: 2g
Carbohydrates, Total: 22g
Sodium: 550mg
% Cal. from Fat: 20%
Cholesterol: 30mg
Protein: 14g
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