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
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.
CRUNCHY TURKEY PITA POCKETS
Make and share this Crunchy Turkey Pita Pockets recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 15m
Yield 6 pockets
Number Of Ingredients 8
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.
Nutrition Facts : Calories 207.6, Fat 7, SaturatedFat 1.4, Cholesterol 38.9, Sodium 251.8, Carbohydrate 19.6, Fiber 1.8, Sugar 4, Protein 16.2
TURKEY PITAS WITH CREAMY SLAW
Pack these pockets 'o' fun for school, work or a weekend picnic-or just eat them at home. Toss in a few slices of red pepper for extra color and crunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 427 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 1257mg sodium, Carbohydrate 57g carbohydrate (18g sugars, Fiber 3g fiber), Protein 21g protein.
COOL & CRUNCHY TURKEY PITA
Crunch on a Cool & Crunchy Turkey Pita and you'll know why we love these! With red peppers, cucumbers, basil and cheese, these turkey pitas are delicious.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix peppers, cucumbers, dressing and basil.
- Fill pita bread halves with turkey, 2% Milk Singles, tomatoes and pepper mixture.
Nutrition Facts : Calories 300, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1050 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 17 g
TURKEY SHAWARMA WITH CRUNCHY VEGETABLES
This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won't implode while you're eating it.
Provided by Andy Baraghani
Categories Bon Appétit Sandwich Thanksgiving leftovers turkey Herb Spice Yogurt Cucumber
Yield Serves 6
Number Of Ingredients 23
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.
TURKEY PITA TACOS
Cumin spices up this crunchy sandwich filling from Ann Bergstrom of Warrenville, Illinois. In addition to garden-fresh vegetables, it calls for time-saving ingredients such as prepared salsa, canned olives and shredded cheese.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first six ingredients; set aside. In a large bowl, combine the turkey, peppers, tomato, salsa, onions, olives and garlic. Stir the oil mixture; pour over the turkey mixture and mix well. Stir in cheese. On a lightly greased griddle, heat pita breads on both sides. Spoon about 1/2 cup turkey mixture into each half.
Nutrition Facts :
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