Turkey Vegetable Pita Recipes

EASY TURKEY PITA

Easy Turkey Pita image

Stuff soft and tasty pita bread with smoked turkey breast, tomatoes, cucumbers and creamy ranch dressing for this fast and Easy Turkey Pita recipe. Make these whether you're using up leftovers or simply want a quick sandwich stuffed with goodness.

Provided by My Food and Family

Categories Lunch

Time 5m

Yield Makes 1 serving.

Number Of Ingredients 5

Ingredients

1 pita bread half
6 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast
2 thin tomato slices
2 thin cucumber slices
1 Tbsp. KRAFT Lite Ranch Dressing

Steps:

Fill bread with turkey, tomatoes and cucumbers.
Drizzle with dressing.

Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g

ASIAN-STYLE TURKEY PITAS

Asian-Style Turkey Pitas image

Tired of turkey sandwiches? Try Beverly Graml's fresh-tasting adaptation-a warm spicy stir-fry tucked into pita bread. "A neighbor game me this quick-and-easy recipe years ago," she pens from Yorktown, Virginia. "It's been my most popular day-after-turkey dish ever since."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 teaspoon cornstarch
1/3 cup water
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon canola oil
1 medium sweet red pepper, julienned
3 garlic cloves, minced
1/2 to 1 teaspoon curry powder
1/4 teaspoon cayenne pepper
3 cups coarsely shredded cooked turkey
3 green onions, sliced
8 whole wheat pita pocket halves, warmed

Steps:

Mix first five ingredients until smooth. In a large nonstick skillet, heat canola oil over medium-high heat; stir-fry red pepper until crisp-tender. Add garlic and spices; cook and stir 1 minute., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in turkey and green onions; heat through. Serve in pitas.

Nutrition Facts : Calories 394 calories, Fat 10g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 692mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 37g protein. Diabetic Exchanges

TURKEY PITAS WITH CREAMY SLAW

Turkey Pitas with Creamy Slaw image

Pack these pockets 'o' fun for school, work or a weekend picnic-or just eat them at home. Toss in a few slices of red pepper for extra color and crunch. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

3 cups coleslaw mix
1/4 cup golden raisins
3 tablespoons chopped red onion
1/3 cup reduced-fat mayonnaise
3 tablespoons mango chutney
8 pita pocket halves
1/2 pound sliced deli turkey
8 ready-to-serve fully cooked bacon strips, warmed
1 medium cucumber, thinly sliced

Steps:

In a large bowl, combine coleslaw mix, raisins and onion. Add mayonnaise and chutney; toss to coat. Line pita halves with turkey, bacon and cucumber; fill with coleslaw mixture.

Nutrition Facts : Calories 427 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 1257mg sodium, Carbohydrate 57g carbohydrate (18g sugars, Fiber 3g fiber), Protein 21g protein.

GREEK TURKEY PITAS

Greek Turkey Pitas image

"We like to fix these generous sandwiches whenever we have leftover turkey in the house," Jean Graf-Joyce writes from Albany, Oregon. "They're easy to make and a perfect choice for a light meal on the deck or patio."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/4 cup plain yogurt
1/4 cup chopped seeded peeled cucumber
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/4 pound cooked turkey breast, cubed
2 whole pita breads, warmed
1 small tomato, sliced
2 slices red onion, halved
2 pitted Greek olives, sliced
2 pepperoncini, sliced
1/2 cup shredded lettuce
2 tablespoons crumbled feta cheese

Steps:

In a small bowl, combine the first five ingredients. Stir in the turkey. Cover and refrigerate for at least 1 hour., Spoon turkey mixture onto each pita; top with tomato, onion, olives, pepperoncini, lettuce and feta cheese. Fold in half.

Nutrition Facts : Calories 313 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 690mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

TURKEY-VEGETABLE PITA

Turkey-Vegetable Pita image

Tomato, cucumber and red onion slices and strips of green pepper add color and crunch to this tasty turkey pita sandwich for one.

Provided by My Food and Family

Categories Lunch

Time 10m

Yield Makes 1 serving.

Number Of Ingredients 7

Ingredients

1 whole wheat pita bread, cut in half
1 Tbsp. MIRACLE WHIP Light Dressing
6 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast
1 tomato, cut into 4 slices
4 thin cucumber slices
2 thin red onion slices
1/2 cup green pepper strips

Steps:

Spread insides of pita halves with dressing.
Fill with remaining ingredients.

Nutrition Facts : Calories 280, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 16 g

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.

GRILLED TURKEY PITAS

Grilled Turkey Pitas image

Move over hamburgers! My Greek-style turkey sandwich filling is hearty enough to make a meal in a pita pocket. The yogurt adds creaminess and substance. -Penny Malcolm, Americus, Georgia

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 cup fat-free plain Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (20 ounces) turkey breast tenderloins
3 medium tomatoes, seeded and chopped
1 small cucumber, chopped
1 small red onion, chopped
1 small green pepper, chopped
1/2 cup crumbled feta cheese
1/3 cup Greek olives, chopped
8 pita pocket halves

Steps:

In a small bowl, combine the first eight ingredients. Pour 1/4 cup yogurt mixture into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate turkey for 8 hours or overnight. Cover and refrigerate remaining yogurt mixture., Drain and discard marinade. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until a thermometer reads 170°, turning occasionally. Let stand for 5 minutes before slicing., To remaining yogurt mixture, add the tomatoes, cucumber, onion, green pepper, cheese and olives., Grill pita halves, uncovered, over medium heat for 1-2 minutes on each side or until warm. Fill each pita half with sliced turkey and 1/3 cup yogurt mixture.,

Nutrition Facts : Calories 536 calories, Fat 15g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 903mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 4g fiber), Protein 50g protein.

TURKEY & PEPPER PITTAS

Turkey & pepper pittas image

Kids will love this tasty snack-supper, and we bet they'll never know it's superhealthy too

Provided by Good Food team

Categories Dinner, Main course

Time 30m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
200g turkey breast steak , cut into strips
pinch chilli flakes
1 red and 1 yellow pepper , deseeded and cut into strips
3 spring onions , trimmed and sliced
1 avocado , stoned, peeled and sliced
handful coriander leaves
2 wholemeal pitta breads , toasted and halved to form pockets
2 tbsp soured cream

Steps:

Heat the oil in a wok or large frying pan and fry the turkey and chilli flakes for 5-6 mins. Add the peppers and spring onions and stir-fry until the turkey is cooked but the peppers still have crunch. Season.
Divide the avocado and coriander between the pitta halves, then spoon in the turkey and pepper mix. Add a dollop of soured cream to each and serve straight away.

Nutrition Facts : Calories 526 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 1.05 milligram of sodium

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