PREP TIME 15 MinREADY IN 15 Min
INGREDIENTS
1/2 pound turkey tenderloin, cut into 1/4 inch slices
1 teaspoon olive or canola oil
1 1/2 teaspoons Greek seasoning
1 medium cucumber, peeled
2/3 cup low-fat sour cream
1/4 cup finely chopped onion
2 teaspoons dill weed
2 teaspoons lemon juice
1 1/2 cups shredded lettuce
8 thin slices tomato slices
2 tablespoons crumbled feta cheese
4 (6-inch) pita breads, warmed
1/2 pound turkey tenderloin, cut into 1/4 inch slices
1 teaspoon olive or canola oil
1 1/2 teaspoons Greek seasoning
1 medium cucumber, peeled
2/3 cup low-fat sour cream
1/4 cup finely chopped onion
2 teaspoons dill weed
2 teaspoons lemon juice
1 1/2 cups shredded lettuce
8 thin slices tomato slices
2 tablespoons crumbled feta cheese
4 (6-inch) pita breads, warmed
DIRECTIONS
In a nonstick skillet, saute turkey in oil for 5-7 minutes or until no longer pink. Sprinkle with Greek seasoning; set aside. Cut two-thirds of the cucumber into thin slices; finely chop remaining cucumber. In a bowl, combine the chopped cucumber, sour cream, onion, dill and lemon juice. Place lettuce, tomato, sliced cucumber, turkey and feta cheese on top of pita breads. Top with cucumber sauce. Bring edges of pita over filling and secure with a toothpick.
In a nonstick skillet, saute turkey in oil for 5-7 minutes or until no longer pink. Sprinkle with Greek seasoning; set aside. Cut two-thirds of the cucumber into thin slices; finely chop remaining cucumber. In a bowl, combine the chopped cucumber, sour cream, onion, dill and lemon juice. Place lettuce, tomato, sliced cucumber, turkey and feta cheese on top of pita breads. Top with cucumber sauce. Bring edges of pita over filling and secure with a toothpick.
Nutritional Analysis:
328 calories
328 calories
7 g fat (4 g saturated fat)
53 mg cholesterol
446 mg sodium
42 g carbohydrate
3 g fiber
24 g protein
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