| |
| INGREDIENTS |
| ½ cup |
sour cream |
| ½ cup |
plain low-fat yogurt |
| ½ cup |
cucumber, peeled, grated and squeezed as dry as possible |
| 2 tsp. |
red or rice wine vinegar |
| 2 |
garlic cloves, minced |
| 4 |
large pitas |
| 2 tbsp. |
olive oil |
| 1 |
large onion, peeled, halved and cut into chunky wedges |
| 3 cups |
leftover roast turkey, pulled into bite-sized pieces |
| 1 tsp. |
oregano |
| 1½ cups |
shredded lettuce (preferably romaine) |
| 1 cup |
cherry tomatoes, halved and lightly salted |
| 4 |
pitas |
|
|
|
| RECIPE |
-
Adjust oven rack to middle position. Heat oven to 300ºF.
-
In a small bowl, mix sour cream, yogurt, cucumber, vinegar, and one garlic clove minced; set aside.
-
Place pitas in oven; bake until warm and pliable, 7 minutes.
-
Cut in half.
-
While pitas are warming up, heat oil in a large skillet over high heat.
-
Carefully add onion; sauté until a little brown but still crisp, 2-3 minutes.
-
Add turkey, oregano and remaining minced garlic.
-
Continue to sauté until heated through, another 2 minutes.
-
To serve, fill pitas with lettuce first, followed by turkey, tomatoes and cucumber sauce.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 pita halves
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
480 |
|
| Total Fat |
15 g |
|
| Sodium |
450 mg |
|
| Total Carbohydrates |
36 g |
|
| Fiber |
7 g |
|
| Protein |
42 g |
|
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|
