Greek Turkey Pita

turkey pita
The National Turkey Federation
  • Yield: 8 servings


1-- (8-ounce) container plain, nonfat yogurt
1cup medium-sized cucumber, peeled, seeded and diced
1/2teaspoon garlic, minced
1teaspoon lemon pepper seasonings
1teaspoon oregano leaves
1/2pound roasted turkey breast, cut into 1/4-inch cubes
4-- (6-inch) pita pockets, cut in half
2cups 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)
1/2cup 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.

Nutritional Info *per serving

  • Calories 180
  • Fat 3.5g
  • Cholesterol 30mg
  • Sodium 550mg
  • Potassium 270mg
  • Carbohydrate 22g
  • Fiber 2g
  • Sugars 5g
  • Protein 14g