EASY TURKEY PITA
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
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
CRUNCHY TURKEY PITA POCKETS
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
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
THAI TURKEY SALAD PITAS
Here's a quick and easy way to use up leftover turkey. My son likes to try foods from different nationalities, and he really enjoys these pitas. -Renee Dent, Conrad, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the lime juice, honey, soy sauce, oil, chili sauce and garlic powder; pour over turkey mixture and toss to coat. Fill each pita half with 1/2 cup turkey mixture.
Nutrition Facts : Calories 418 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 929mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 5g fiber), Protein 29g protein.
GREEK TURKEY PITAS
"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
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 PITA WITH SLAW
Enjoy this Turkey Pita with Slaw. Check out this fun, easy recipe today!
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Mix broccoli slaw, tomatoes and dressing.
- Spoon slaw mixture evenly into each pita half; fill with remaining ingredients.
Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1220 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g
SWEET-AND-SPICY TURKEY PITAS
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1 1/4 teaspoons curry powder in a skillet 20 seconds; let cool. Mix with 2 tablespoons cranberry sauce and 1/2 cup plain yogurt in a bowl. Add 2 cups chopped leftover turkey and 1/4 cup each chopped scallions and celery. Season with salt and add some toasted walnuts, if desired. Stuff into pitas lined with lettuce.
TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI
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
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.
BARBECUE TURKEY BURGERS WITH CREAMY COLE SLAW HOLDEN
Provided by Lauren Mead Holden
Categories Sandwich turkey Backyard BBQ Grill Chill Grill/Barbecue Cabbage Gourmet Portland Oregon
Yield Serves 6
Number Of Ingredients 20
Steps:
- Make burgers:
- In a small bowl stir together Worcestershire sauce, ketchup, soy sauce, garlic paste, chili powder, cumin, Tabasco, and salt and pepper to taste until sauce is smooth. In a large bowl stir together turkey, onion, bread crumbs, and 1/4 cup sauce until combined well and form into six 3/4-inch-thick patties. Burgers may be prepared up to this point 1 day ahead and chilled, covered. Divide remaining sauce in half and put in separate bowls, half for brushing burgers on the grill and half for drizzling on cooked burgers. Chill sauce, covered.
- Make cole slaw:
- In a large bowl whisk together mayonnaise, vinegar, sugar, and mustard. Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well. Cole slaw may be made 4 hours ahead and chilled, covered.
- Prepare grill.
- Grill burgers on an oiled rack set 5 to 6 inches over glowing coals, brushing frequently with barbecue sauce, 6 minutes on each side, or until cooked through. Drizzle burgers with remaining barbecue sauce and serve with cole slaw in pita pockets.
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