One of the best parts of a large turkey dinner is the leftovers. In the days following the big Christmas meal – aka the recovery period – 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.
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. Switch up the lettuce colour palette with baby kale, shredded cabbage or shredded beets.
Given its simplicity, this recipe is ideal for getting the kids involved if the “I’m bored” complaints have already set in –they can stir the ingredients together and stuff the filling into the pita pockets. Prep time is just 10 minutes.
Turkey and Veggie Stuffed Pita
- 1/3 cup 0% fat plain Greek yogurt
- 2 Tbsp. light mayonnaise
- 1 tsp. Dijon or yellow mustard
- 1/4 tsp. fresh ground black pepper
- 1-1/2 cups chopped cooked turkey breast meat (about 227 g /8 oz)
- 1/2 cup diced red or green bell pepper
- 1/4 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.
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Cut pitas in half and open pockets. Tuck lettuce and cucumber slices into each half and spoon in turkey mixture.
Makes 4 servings.