Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 8-ounce container plain nonfat yogurt
- 1 cup cucumber (medium-sized), peeled, seeded and diced
- 1/2 teaspoon garlic minced
- 1 teaspoon lemon pepper seasonings
- 1 teaspoon oregano leaves
- 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 tomaotes cored and cut into 8 slices
- 1 red onion peeled and cut into 8 thin slices
- 8 kalamata olives pitted
- 8 pepperoncini (slightly sweet, medium-hot peppers)
- 1/2 Cup Feta cheese crumbled
Preparation
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.
