Hot Turkey Salad Pitas Recipes

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.

WALDORF TURKEY PITAS

Waldorf Turkey Pitas image

Living in New York City means not having a lot of time to prepare meals. This recipe is quick, easy and healthy, making it perfect for my lifestyle. -Kevin Sobotka, Staten Island, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 cups cubed cooked turkey breast
2 celery ribs, finely chopped
1 medium tart apple, diced
1 cup seedless red grapes, halved
1/2 cup fat-free mayonnaise
2 ounces fresh mozzarella cheese, diced
8 whole wheat pita pocket halves
2 cups fresh baby spinach

Steps:

In a large bowl, combine the first six ingredients. Line pita halves with spinach; fill with turkey mixture.

Nutrition Facts : Calories 363 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 626mg sodium, Carbohydrate 48g carbohydrate (14g sugars, Fiber 7g fiber), Protein 30g protein.

HOT TURKEY SALAD

Hot Turkey Salad image

When you're looking for a cold salad to serve, turn here! Just combine the ingredients-eliminating the crushed potato chips-and serve chilled instead. Whether you serve it hot or cold, it's delicious.-Jane Payne, Twin Falls, Idaho

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 9

Ingredients

4 cups cubed cooked turkey
2 cups diced celery
1 cup slivered almonds, toasted
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 cups mayonnaise
1 cup shredded cheddar cheese
1 cup crushed potato chips

Steps:

In a greased 2-qt. baking dish, combine the first eight ingredients. Top with potato chips. , Bake, uncovered, at 450° for 15 minutes or until bubbly.

Nutrition Facts : Calories 786 calories, Fat 66g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 963mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 36g protein.

TURKEY PITA WITH CABBAGE, CUCUMBERS AND TAHINI DRESSING

Turkey Pita With Cabbage, Cucumbers and Tahini Dressing image

This shawarma-like pulled turkey sandwich, using Thanksgiving leftovers, is a great alternative to the mayo-and-cranberry-sauce fallback. Or it can be made any time of year with roast turkey, chicken or lamb.

Provided by David Tanis

Categories sandwiches, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 cups very thinly sliced red cabbage
1 medium carrot, peeled and grated
Salt and pepper
2 tablespoons pomegranate molasses, or 2 tablespoons lime juice plus 1 teaspoon sugar
1 teaspoon grated garlic
1 cup peeled diced cucumber
2 tablespoons chopped mint
2 tablespoons tahini
2 tablespoons lemon juice
Pinch of cayenne
1 cup plain yogurt (do not use Greek-style yogurt)
2 tablespoons olive oil
3 cups shredded cooked dark meat turkey, or a mixture of dark and white meat
1/2 teaspoon ground toasted cumin
1/2 teaspoon ground toasted coriander
Pinch of crushed red pepper flakes
4 large pita breads
A few radishes, thinly sliced (optional)

Steps:

Put cabbage and carrot in a bowl, season with salt and pepper, then toss with pomegranate molasses and 1/2 teaspoon garlic and set aside. Put cucumber in a separate bowl and season with salt and chopped mint.
Make the tahini dressing: In a small bowl, stir together tahini, lemon juice, remaining 1/2 teaspoon garlic and cayenne. Whisk in yogurt and season with salt and pepper.
Put olive oil in a cast-iron skillet over medium-high heat. Add turkey and let sizzle. Season with salt, pepper, cumin, coriander and red pepper flakes. Stir-fry for 1 minute and turn off heat.
Warm pitas briefly in a toaster oven and cut in half to make 8 pockets. Spoon some warm turkey into each pita, then a spoonful of cabbage, a bit of cucumber, some sliced radish, if using, and a large dollop of tahini dressing. Serve 2 filled pockets per person.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 820 milligrams, Sugar 14 grams, TransFat 0 grams

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

COOL TURKEY SALAD (FOR PITA OR SANDWICH)

Cool Turkey Salad (For Pita or Sandwich) image

This came from a Sun-Maid Raisin advertisement. I'm sure this would be just as lovely with chicken breast.

Provided by yogiclarebear

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups coarsely chopped cooked turkey breast
1/2 cup diced celery
1/2 cup diced red apple
1/3 cup raisins
1/3 cup low-fat plain yogurt or 1/3 cup reduced-calorie mayonnaise
salt and pepper
pita bread or other bread

Steps:

Combine turkey, celery, apple, raisins, and yogurt in a medium bowl. Season to taste with salt and pepper.
Serve in pita, with a cruncy lettuce leaf.

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