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Grilled Turkey Pitas

Move over hamburgers! My Greek-style turkey sandwich filling is hearty enough to make a meal in a pita pocket. The yogurt adds creaminess and substance. —Penny Malcolm, Americus, Georgia
  • Total Time
    Prep: 20 min. + marinating Grill: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 cup fat-free plain Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (20 ounces) turkey breast tenderloins
  • 3 medium tomatoes, seeded and chopped
  • 1 small cucumber, chopped
  • 1 small red onion, chopped
  • 1 small green pepper, chopped
  • 1/2 cup crumbled feta cheese
  • 1/3 cup Greek olives, chopped
  • 8 pita pocket halves

Directions

  • In a small bowl, combine the first eight ingredients. Pour 1/4 cup yogurt mixture into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate turkey for 8 hours or overnight. Cover and refrigerate remaining yogurt mixture.
  • Drain and discard marinade. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack.
  • Grill, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until a thermometer reads 170°, turning occasionally. Let stand for 5 minutes before slicing.
  • To remaining yogurt mixture, add the tomatoes, cucumber, onion, green pepper, cheese and olives.
  • Grill pita halves, uncovered, over medium heat for 1-2 minutes on each side or until warm. Fill each pita half with sliced turkey and 1/3 cup yogurt mixture.
Nutrition Facts
1 each: 536 calories, 15g fat (4g saturated fat), 77mg cholesterol, 903mg sodium, 51g carbohydrate (12g sugars, 4g fiber), 50g protein.

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