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Turkey and Veggie Pitas with Fiery Almond Sauce

Source: Almond Board of California
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  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 of a 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
Turkey and Veggie Pitas with Fiery Almond Sauce Recipe at
Line pita halves with lettuce leaves; fill with turkey, bell pepper, cucumber slices and almonds. Wrap sandwiches in plastic wrap and refrigerate up to 8 hours. Store sauce in a separate container and drizzle sandwich with sauce just before eating.

For the sauce, place almond butter in small bowl. Add 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.
Date Added: 12/14/2010
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