Turkey and Veggie Pitas with Fiery Almond Sauce

1 serving

These good-for-you pita sandwiches get a kick of heat from a generous pinch of cayenne pepper used in the Fiery Almond sauce.


  • 1 whole wheat pita bread, halved
  • 2 leaf lettuce leaves
  • 4 ounces thinly sliced roast deli turkey breast
  • 1/4 red bell pepper, thinly sliced
  • 6 thin cucumber slices
  • 2 tablespoons slivered almonds
  • 2 tablespoons Fiery Almond Sauce
  • Fiery Almond Sauce
  • 1/4 cup almond butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon water
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon light brown sugar
  • Generous pinch of ground cayenne pepper


Line pita halves with lettuce leaves; fill with turkey, bell pepper, cucumber slices and almonds. Wrap the sandwiches in plastic wrap and refrigerate up to 8 hours. Store the sauce in a separate container and drizzle the sandwiches with sauce just before eating.

For the sauce, place the almond butter in small bowl. Add the remaining ingredients and stir until smooth, using a fork. Sauce can be stored in an airtight container, refrigerated, for up to 1 week. Makes 1/3 cup.

Recipe reprinted by permission of Almond Board of California. All rights reserved.

RecID 10377

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