Turkey and vegetable pita

Name: Turkey and vegetable pita
Yield: 4 servings
Cuisine: Canada
Ingredients: 0% fat plain Greek yogurt 85 mL (⅓ cup); light mayonnaise 30 mL (2 tbsp); Dijon or yellow mustard 5 mL (1 tsp); ground black pepper 1 mL (¼ tsp); chopped cooked turkey breast meat 375 mL (1 ½ cups) (about 227 g /8 oz); diced red or green bell pepper 125 mL (½ cup); grated carrot 60 mL (¼ cup); whole grain pita pockets 2; Boston lettuce 4 leaves; large cucumber, thinly sliced Quarter

This sandwich elevates leftovers with some serious crunch factor. Use the turkey mixture to make an equally delicious salad. Add a splash of rice vinegar and enjoy.

Original source ↗

Ingredients

ServingsServes 4Original: Serves 4

0% fat plain Greek yogurt85 mL (⅓ cup)
light mayonnaise30 mL (2 tbsp)
Dijon or yellow mustard5 mL (1 tsp)
ground black pepper1 mL (¼ tsp)
chopped cooked turkey breast meat375 mL (1 ½ cups) (about 227 g /8 oz)
diced red or green bell pepper125 mL (½ cup)
grated carrot60 mL (¼ cup)
whole grain pita pockets2
Boston lettuce4 leaves
large cucumber, thinly slicedQuarter

Method 2 steps

In a large bowl, whisk together yogurt, mayonnaise, mustard and pepper. Stir in turkey, red pepper and carrot until coated well.
Cut pitas in half and open pockets. Tuck lettuce and cucumber slices into each half and spoon in turkey mixture.