Crunchy Turkey Pita Pockets Recipes

CRUNCHY TURKEY PITA POCKETS

Crunchy Turkey Pita Pockets image

Make and share this Crunchy Turkey Pita Pockets recipe from Food.com.

Provided by jonesies

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 cup skinless boneless turkey breasts or 1 cup chicken breast, cooked and diced
1/2 cup coleslaw mix (pre-packaged)
1/2 cup dried cranberries
1/4 cup carrot, shredded
2 tablespoons fat-free mayonnaise
1 tablespoon honey mustard
2 (6 inch) rounds whole wheat pita bread, cut in half

Steps:

Combine turkey, coleslaw mix, cranberries, carrots, mayonnaise and mustard in small bowl; mix well.
Fill pitas with turkey mixture.

Nutrition Facts : Calories 160.9, Fat 2.4, SaturatedFat 0.3, Cholesterol 1.6, Sodium 425.6, Carbohydrate 32.9, Fiber 5.5, Sugar 5.1, Protein 4.7

TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI

Turkey Pitas With Cucumbers, Chickpeas and Tahini image

These vibrant, crunchy, creamy turkey sandwiches have all the flavors of falafel, but without the frying. They've got a lemony tahini dressing, soft chickpeas, and a cumin-scented tomato and cucumber salad, all packed into pitas with leftover turkey (use dark or white meat). The pickled red onions give these a wonderful brightness, and they're well worth the 10 extra minutes they take to make.

Provided by Melissa Clark

Categories dinner, lunch, weekday, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 cup thinly sliced red onion
2 tablespoons fresh lemon juice, plus more as needed
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon ground cumin
Pinch of granulated sugar
1/4 cup tahini
1 fat garlic clove, grated
1 (15-ounce) can chickpeas, drained and rinsed
1 cup diced cucumber
1/2 cup halved cherry tomatoes
2 tablespoons extra-virgin olive oil
2 pitas with pockets, halved through the equator
10 ounces cooked turkey, shredded or thinly sliced (about 2 1/2 cups)
1/2 cup cilantro leaves and tender stems
1/2 cup mint leaves and tender stems
Hot sauce, such as zhug or Tabasco (optional)

Steps:

In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.

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