1 8-ounce container plain yogurt, non-fat
1 cup cucumber, peeled, seeded and diced (1 medium cucumber)
1/2 teaspoon garlic, minced
1 teaspoon lemon pepper
1 teaspoon oregano
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 tomatoes, cut into 8 slices
1 red onion, cut into 8 slices
8 kalamata olives, pitted
8 pepperoncini (slightly sweet medium-hot peppers often used in antipasto)
8 tablespoons Feta cheese, crumbled
Servings: 8
1. In medium bowl, combine yogurt, cucumber, garlic, lemon pepper, oregano and turkey. Cover and refrigerate for at least 1 hour.
2. Put approximately 1/4 cup lettuce in each pita pocket
3. 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.
Yield: 8 Halves
Cuisine: Greek
1 cup cucumber, peeled, seeded and diced (1 medium cucumber)
1/2 teaspoon garlic, minced
1 teaspoon lemon pepper
1 teaspoon oregano
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 tomatoes, cut into 8 slices
1 red onion, cut into 8 slices
8 kalamata olives, pitted
8 pepperoncini (slightly sweet medium-hot peppers often used in antipasto)
8 tablespoons Feta cheese, crumbled
Servings: 8
1. In medium bowl, combine yogurt, cucumber, garlic, lemon pepper, oregano and turkey. Cover and refrigerate for at least 1 hour.
2. Put approximately 1/4 cup lettuce in each pita pocket
3. 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.
Yield: 8 Halves
Cuisine: Greek
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