Turkey Pita With Cabbage Cucumbers And Tahini Dressing Food

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CRUNCHY TURKEY PITA POCKETS



Crunchy Turkey Pita Pockets image

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

1 cup skinless boneless turkey breasts or 1 cup chicken breast, cooked and diced
1/2 cup coleslaw mix (pre-packaged)
1/2 cup dried cranberries
1/4 cup carrot, shredded
2 tablespoons fat-free mayonnaise
1 tablespoon honey mustard
2 (6 inch) rounds whole wheat pita bread, cut in half

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

QUINOA-AND-TURKEY PATTIES IN PITA WITH TAHINI SAUCE



Quinoa-and-Turkey Patties in Pita with Tahini Sauce image

Categories     Sauce     Sandwich     turkey     Side     Fry     Quinoa     Simmer     Boil

Yield serves 6

Number Of Ingredients 17

2 1/4 cups water, or more as needed
1 cup quinoa, rinsed and drained
1 garlic clove
1/4 cup tahini (sesame seed paste)
1/4 cup fresh lemon juice
12 ounces ground turkey, preferably at least 7% fat
1/4 teaspoon plus 1 pinch ground allspice
1/2 teaspoon plus 1 pinch ground cumin
Pinch of crushed red pepper flakes (optional)
2 tablespoons finely chopped fresh mint
2 scallions, trimmed and finely chopped
Coarse salt
2 teaspoons neutral-tasting oil, such as canola or safflower, plus more if needed
6 lettuce leaves, torn into large pieces
1 English cucumber, thinly sliced
1 small red onion, halved and thinly sliced
6 pitas (6-inch)

Steps:

  • Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has absorbed all the liquid, about 15 minutes. Fluff quinoa with a fork; let cool.
  • Meanwhile, process garlic, tahini, lemon juice, and remaining 1/4 cup water in a food processor until smooth. If mixture is too thick to pour, thin with more water. Transfer dressing to a small bowl; cover and refrigerate.
  • In a clean food processor, pulse turkey, allspice, cumin, crushed red pepper flakes (if using), mint, scallions, and 3/4 teaspoon salt until a smooth paste forms. Add quinoa; process until mixture comes together around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and place on a plate. Repeat with remaining mixture to make 24 patties.
  • Heat the oil in a large cast-iron skillet or grill pan over medium, until hot but not smoking. Working in batches, fry patties until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and cover loosely with foil to keep warm. Add more oil to skillet between batches as necessary.
  • Divide lettuce, cucumber, and red onion evenly among pita breads. Top each with 4 quinoa patties, then drizzle each sandwich with about 1 tablespoon tahini dressing. Fold pitas over filling, and serve.
  • Nutrition Information
  • (Per Serving)
  • Calories: 434g
  • Saturated: 2.1g
  • Unsaturated Fat: 6.9g
  • Cholesterol: 32.5mg
  • Carbohydrates: 60g
  • Protein: 23g
  • Sodium: 380mg
  • Fiber: 5.1g

TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI



Turkey Pitas With Cucumbers, Chickpeas and Tahini image

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

1/2 cup thinly sliced red onion
2 tablespoons fresh lemon juice, plus more as needed
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon ground cumin
Pinch of granulated sugar
1/4 cup tahini
1 fat garlic clove, grated
1 (15-ounce) can chickpeas, drained and rinsed
1 cup diced cucumber
1/2 cup halved cherry tomatoes
2 tablespoons extra-virgin olive oil
2 pitas with pockets, halved through the equator
10 ounces cooked turkey, shredded or thinly sliced (about 2 1/2 cups)
1/2 cup cilantro leaves and tender stems
1/2 cup mint leaves and tender stems
Hot sauce, such as zhug or Tabasco (optional)

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.

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