Greek Turkey Pita

  • Yield 8 servings

This reduced-fat Greek-style pita stars roasted turkey breast with cucumber, pepperoncini, feta cheese and kalamata olives.

turkey pita
The National Turkey Federation


1 -- (8-ounce) container plain, nonfat yogurt
1 cup medium-sized cucumber, peeled, seeded and diced
1/2 teaspoon garlic, minced
1 teaspoon lemon pepper seasonings
1 teaspoon oregano leaves
1/2 pound roasted turkey breast, cut into 1/4-inch cubes
4 -- (6-inch) pita pockets, cut in half
2 cups shredded lettuce
2 -- small tomatoes, cored and cut into 8 slices
1 -- red onion, peeled and cut into 8 thin slices
8 -- kalamata olives, pitted
8 -- pepperoncini (slightly sweet, medium-hot peppers)
1/2 cup Feta cheese, crumbled


  1. In medium bowl, combine yogurt, cucumber, garlic, lemon pepper, oregano and turkey. Cover and refrigerate for at least 1 hour.
  2. Put approximately 1/4 cup lettuce in each pita pocket.
  3. In each pocket half, spoon 1/8th of turkey/cucumber mixture. Add 1 slice tomato, 1 slice onion, 1 pitted olive, 1 pepperoncini, and 1 tablespoon Feta cheese.



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