Turkey and veggie stuffed pita (from Canada's food guide)
This sandwich gives leftovers a new lease on life with some serious crunch factor. Use the turkey mixture to make an equally delicious salad. Add a splash of rice vinegar and enjoy.
Prep time: 10 min
Cook time: 0 min
75 mL (⅓ cup) 0% fat plain Greek yogurt
30 mL (2 tbsp) light mayonnaise
5 mL (1 tsp) Dijon or yellow mustard
1 mL (¼ tsp) fresh ground black pepper
375 mL (1 ½ cups) chopped cooked turkey breast meat (about 227 g /8 oz)
125 mL (½ cup) diced red or green bell pepper
60 mL (¼ cup) grated carrot
2 whole grain pita pockets
4 leaves Boston lettuce
Quarter of an English cucumber, thinly sliced
In a large bowl, whisk together yogurt, mayonnaise, mustard and pepper. Stir in turkey, red pepper and carrot until coated well.
Cut pitas in half and open pockets. Tuck lettuce and cucumber slices into each half and spoon in turkey mixture.
This recipe is great for using up turkey leftovers. Or, simply cook an extra boneless skinless turkey breast for dinner and save the leftovers. You can also sub in leftover cooked chicken.
Ask your little chefs to help. They can stir the ingredients together and stuff the filling into the pita pockets.
Switch up the lettuce colour palette with baby kale, shredded cabbage or shredded beets.
Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.
Source: © All rights reserved. Canada’s Food Guide: Recipes. Health Canada. Reproduced with permission from the Minister of Health, 2022.