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.
Republished with permisison, National Turkey Federation
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 8|
|Calories from Fat: 37 (32%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 21.9mg||7 %|
|Sodium 281.7mg||10 %|
|Potassium 425.2mg||11 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 8.6g|
|Protein 10.7g||15 %|
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Calories per serving: 117
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