Turkey Pitta Pocket
These simple and healthy pita pockets make a great lunch, also great for a picnic or roadtrip
- Prep Time: N/A
- Total Time: 0 hours
- Yield: 6 1x
- Method: import-018
- Cuisine: R125
Ingredients
Units
Scale
2 cups (about 12 ounces) diced cooked turkey or chicken
3/4 cup (about 5 ounces) Sunsweet Pitted Prunes, quartered
1/2 cup sliced celery
1/2 cup plain non-fat yogurt or low-fat mayonnaise
1/4 cup sliced green onions
1 tablespoon sweet-hot mustard
3 whole-wheat pitta breads, halved
2 lettuce or mixed leaves (spinach, chard or dandelion)
Instructions
- In medium bowl, combine turkey, dried plums, celery, yogurt, green onions and mustard until thoroughly mixed. Add salt and pepper to season.
- Roughly chop the lettuce or mixed greens (baby spinach works well)
- Heat the halved pitta bread under a grill or in a toaster according to packet instructions (or serve cold if you prefer)
- Carefully open pitta breads (watch out as they can get quite hot!) and place some turkey mixture inside with the chopped lettuce or mixed leaves.
Any leftover mixture can be covered and stored in the fridge for up to 3 days.
Notes
California Bakery
Nutrition
- Calories: N/A
