Easy Turkey Pita Food

EASY TURKEY PITA

Steps:

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

ASIAN-STYLE TURKEY PITAS

Steps:

• Mix first five ingredients until smooth. In a large nonstick skillet, heat canola oil over medium-high heat; stir-fry red pepper until crisp-tender. Add garlic and spices; cook and stir 1 minute., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in turkey and green onions; heat through. Serve in pitas.

GREEK TURKEY PITAS

Steps:

• In a small bowl, combine the first five ingredients. Stir in the turkey. Cover and refrigerate for at least 1 hour., Spoon turkey mixture onto each pita; top with tomato, onion, olives, pepperoncini, lettuce and feta cheese. Fold in half.

SWEET-AND-SPICY TURKEY PITAS

Steps:

• Toast 1 1/4 teaspoons curry powder in a skillet 20 seconds; let cool. Mix with 2 tablespoons cranberry sauce and 1/2 cup plain yogurt in a bowl. Add 2 cups chopped leftover turkey and 1/4 cup each chopped scallions and celery. Season with salt and add some toasted walnuts, if desired. Stuff into pitas lined with lettuce.

MIDDLE EASTERN TURKEY PITAS

Steps:

• Preheat a grill or grill pan to medium high. Combine the turkey, minced onion, garlic, coriander, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Form into four 4-inch-square patties. Transfer to a baking sheet and refrigerate until ready to grill.
• Meanwhile, spread the eggplant on a paper towel-lined baking sheet. Sprinkle with salt and set aside 10 minutes, then pat dry.
• Brush the eggplant with the olive oil and oil the grill grates. Grill the eggplant until tender and well marked, 4 to 5 minutes per side. Meanwhile, grill the turkey patties until marked and cooked through, 2 to 3 minutes per side.
• Fill the pitas with the lettuce, a few eggplant slices, a turkey patty and the sliced onion. Thin the hummus with 3 tablespoons water, then spoon into the pitas. Serve with vegetable chips.

CRUNCHY TURKEY PITA POCKETS

Steps:

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

WALDORF TURKEY PITAS

Steps:

• In a large bowl, combine the first six ingredients. Line pita halves with spinach; fill with turkey mixture.

TURKEY PITA FLORENTINE (LOW FAT)

Steps:

• In a medium nonstick skillet,cook turkey over medium-high heat until no longer pink.
• Set aside.
• Cook and drain spinach according to package directions.
• In a medium bowl,mix turkey,spinach and cheese.
• Stir in ketchup and mayonnaise.
• Fill each pita pocket evenly until all of the mixture is used.Slightly flatten pockets and brown lightly in skillet coated with non-stick cooking spray.

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.

JAZZED UP GRILLED CHEESE AND TURKEY PITA

Steps:

• First step is to chop garlic up finely, preferrably in a mortar until is smashed all to pieces:}.
• Then combine garlic and margarine so that it makes a garlic butter of it's own in a separate bowl (you should have alot left over for next time or additional sandwiches).
• Cut pita's in half and fill your pocket pitas as you like them.
• Coat the pita's on the outside with the garlic butter.
• Heat a pan up and grilled them to taste.
• Enjoy.

EASY PITA BREAD

Steps:

• In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy.
• Using electric mixer, beat in 2 c.of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time.
• With wooden spoon, beat in enough of the remaining flour to make stiff dough.
• Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic.
• Place dough in lightly greased bowl, turning to grease all over.
• Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
• Divide dough into 16 or 32 pieces.
• On lightly floured surface, roll each piece into 7" or 4" rounds.
• Cover and let rise for 15 minutes or until slightly risen.
• Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C).
• Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges.
• Repeat with remaining pita rounds.
• Let cool between damp tea towels.
• Pitas will collapse and soften slightly, but pocket will remain.
• (Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month.
• Makes 16 7" pitas or 32 4" pitas.

TURKEY PITA SANDWICH

Steps:

• In bowl stir together yogurt, cucumber, dill and mint.
• Add grapes, bell peppers, celery, turkey and cheese.
• Chill at least 1 hour for flavors to mingle.
• Line each pita half with red lettuce leaves.
• Then spoon turkey mixture into each sandwich.

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.

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.