These simple and healthy pita pockets make a great lunch, also great for a picnic or roadtrip
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)
Any leftover mixture can be covered and stored in the fridge for up to 3 days.
California Bakery
Find it online: https://sunsweet.eu/recipes/r125-turkey-pitta-pocket/