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Turkey & Veggie Stuffed Pita

Makes 4 servings

Preparation Time: 10 min

This easy-to-make 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.

Ingredients

1/3 cup 0% fat plain Greek yogurt 75 ml
2 tbsp light mayonnaise 30 ml
1 tsp Dijon or yellow mustard 5 ml
1/4 tsp fresh ground black pepper 1 ml
1 ½ cups chopped cooked turkey breast meat (about 227 g /8 oz) 375 ml
1/2 cup diced red or green bell pepper 125 ml
1/4 cup grated carrot 60 ml
2 whole grain pita pockets 2
4  leaves Boston lettuce 4 
1/4 English cucumber, thinly sliced 1/4

Instructions

Step 1
In a large bowl, whisk together yogurt, mayonnaise, mustard and pepper. Stir in turkey, red pepper and carrot until coated well.

Step 2
Cut pitas in half and open pockets. Tuck lettuce and cucumber slices into each half and spoon in turkey mixture.

Tips

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.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 216
7%
Fat / Lipides 5 g
Saturated / saturés 1 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 41 mg
13%
Sodium / Sodium 301 mg
7%
Carbohydrates / Glucides 22 g
12%
Fiber / Fibres 3 g
Sugars / Sucres 3 g
Protein Protéines 22 g
Vitamin A / Vitamine A
65%
Vitamin C / Vitamine C
4%
Calcium / Calcium
15%
Iron / Fer
© All rights reserved. Health Canada and Heart and Stroke Foundation of Canada, 2014. Reproduced with permission from the Minister of Health, 2014. Recipe was developed by Emily Richards, P.H. Ec.

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