Cool Crunchy Turkey Pita Food

CRUNCHY TURKEY PITA POCKETS

Steps:

• Combine turkey, coleslaw mix, cranberries, carrots, mayonnaise and mustard in small bowl; mix well.
• Fill pitas with turkey mixture.

TURKEY SHAWARMA WITH CRUNCHY VEGETABLES

Steps:

• Mix yogurt, garlic, lemon zest, and 2 tsp. lemon juice in a medium bowl; season with salt. Set yogurt sauce aside.
• Mix black pepper, coriander, cumin, paprika, cinnamon, turmeric, and cayenne in a small bowl. Heat 2 Tbsp. butter and 1 Tbsp. oil in a large skillet over medium. As soon as butter is melted, add half of spice mixture and cook, stirring, until fragrant, about 30 seconds. Add half of turkey meat and toss to coat. Transfer to a large bowl. Repeat with remaining 2 Tbsp. butter, 1 Tbsp. oil, spice mixture, and turkey meat. Add remaining 1 tsp. lemon juice to turkey mixture and toss to combine.
• Toss onion, cucumbers, carrot, radishes, and vinegar in a large bowl to combine. Add herbs, season with salt, and gently toss again.
• Cut 1" off top of each pita and stuff back into pocket, nudging it all the way to the bottom. Spread some of the yogurt sauce inside each pita without tearing sides and fill with turkey and vegetable mixture. Serve with hot sauce and remaining yogurt sauce.

EASY TURKEY PITA

Steps:

• Fill bread with turkey, tomatoes and cucumbers.
• Drizzle with dressing.

COOL TURKEY SALAD (FOR PITA OR SANDWICH)

Steps:

• Combine turkey, celery, apple, raisins, and yogurt in a medium bowl. Season to taste with salt and pepper.
• Serve in pita, with a cruncy lettuce leaf.

TURKEY PITAS WITH CREAMY SLAW

Steps:

• In a large bowl, combine coleslaw mix, raisins and onion. Add mayonnaise and chutney; toss to coat. Line pita halves with turkey, bacon and cucumber; fill with coleslaw mixture.

TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI

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.

EASY PITA TURKEY TACOS

Steps:

• FOR PITAS.
• In a large bowl, combine flour, yeast, and salt.
• In a separate bowl, combine the olive oil and water, then add half of the flour mixture (2.5 cups).
• Stir in ONE DIRECTION until the dough is stiff.
• Knead in the remaining flour.
• Place the dough in a clean bowl, cover it with a dishtowel, and leave it in a warm place for 30 minutes to 2 hours.
• Knead the dough for about 10 minutes or so, until it is smooth.
• Place a little oil in the bowl, return the dough to it, cover it again, and let it rise for about 1 hour.
• Divide the dough into 12 equal balls. Roll out each ball into an 8 inch round that is about 1/4 inch thick.
• Heat a skillet to medium-high heat.
• Lay one of the breads onto the skillet for 15-20 seconds, then flip it over and cook the other side for a minute or until large bubbles form. Flip it again. It will poof up like a little edible pillow.
• Use a clean towel to press lightly on where the bubbles have formed. Cook for a total of 3 minutes, then remove from the skillet.
• Repeat till all the dough is cooked, keeping the cooked breads in a clean dishtowel until ready to use.
• TO STORE: allow bread to cool thoroughly and place in an airtight container. Will keep for at least a week.
• TURKEY FILLING.
• Prepare turkey according to taco seasoning package directions.
• A few minutes before turkey is done, add frozen peas and toss to combine.
• Serve with plenty of cilantro and lime on the side.

TURKEY & PEPPER PITTAS

Steps:

• Heat the oil in a wok or large frying pan and fry the turkey and chilli flakes for 5-6 mins. Add the peppers and spring onions and stir-fry until the turkey is cooked but the peppers still have crunch. Season.
• Divide the avocado and coriander between the pitta halves, then spoon in the turkey and pepper mix. Add a dollop of soured cream to each and serve straight away.

CRUNCHY TURKEY PITA POCKETS

Steps:

• Combine turkey, apple, celery, dried cranberries, walnuts and mayonnaise.
• Place one lettuce leaf in each pita bread half. Fill each with turkey mixture. Serve immediately or wrap and refrigerate for up to 4 hours.

TURKEY CURRY PATTIES

Steps:

• First, make the pastry. Combine the flour, spices, sugar and 1 tsp salt. Rub in the butter and shortening with your fingers until the mixture resembles breadcrumbs. Whisk 1 egg and the vinegar together, then tip into the flour mixture. Bring together into a dough using your hands, adding 3-6 tbsp water if needed until just pliable. Knead for 3-5 mins, then cover and chill for 30 mins. Remove from the fridge 30 mins before you're ready to use.
• Meanwhile, heat the oil in a pan and fry the onion over a medium heat for 10 mins until softened. Add the tomato, thyme, garlic, chilli, if using, and ginger. Fry for a further 3 mins. Mix all the spices with a few tablespoons of water, then add to the pan. Fry for another 5 mins until the water evaporates and the spices are fragrant.
• Add the turkey and fry for 5 mins. Pour in the stock, then reduce the heat and simmer for 10-15 mins until most of the liquid has reduced. Remove from the heat and leave to cool completely. Chill until ready to use. Will keep chilled for up to 24 hrs.
• Heat the oven to 180C/160C fan/gas 6. Roll the chilled pastry out on a floured surface or sheet of baking parchment (this helps prevent the turmeric from staining the surface) to a 4mm thickness. If it starts to crack, press small pieces of the pastry into the gaps to fill. Using a 15cm-diameter bowl as a template, cut out as many circles of pastry as you can, then re-roll the offcuts and repeat until all the pastry has been used. You should end up with about 10 circles. Transfer to a baking tray lined with baking parchment.
• Working with one pastry circle at a time, spoon 2 tbsp of the turkey curry filling onto one side of the circle, leaving a 2cm border. Beat the remaining egg with the milk and brush onto the border. Fold one half of the pastry over the other to form a semicircle and enclose the filling. Press the edges together, seal with a fork and prick the top all over.
• Bake for 20-25 mins, or until the pastry is firm. Leave to cool slightly and serve. After cooling completely, will keep in the freezer for up to three months.

COOL & CRUNCHY TURKEY PITA

Steps:

• Mix peppers, cucumbers, dressing and basil.
• Fill pita bread halves with turkey, 2% Milk Singles, tomatoes and pepper mixture.