Southwestern Turkey Pitas

Southwestern Turkey Pitas Recipe
Photo: Ryan Benyi; Styling: Elizabeth Blake
4 sandwiches

Cost per Serving:



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1/2 cup low-fat mayonnaise
2 canned chipotle chilies in adobo sauce, seeded, finely chopped
1 teaspoon adobo sauce
2 tablespoons lime juice
4 6-inch whole-wheat pitas, halved crosswise
2 avocados, peeled, pitted, sliced lengthwise
12 ounces thinly sliced turkey
4 ounces sliced Monterey Jack, torn into strips
1/2 cup bean or pea sprouts


Prep: 10 Minutes

1. In a small bowl, combine mayonnaise, chilies, adobo sauce and lime juice. Season with pepper. Keep chilled until ready to serve. Makes about 1/2 cup. (The mixture may be made up to three days in advance.)

2. Form pockets in halved pitas. Divide mayonnaise mixture in half and spread a spoonful deep inside each pocket. Divide turkey, cheese and avocado slices among pockets, tucking them inside. Divide sprouts among the pockets. Spread remaining mayonnaise on top. Wrap in foil and refrigerate.

Created date

August 2012

Nutritional Information

Calories 567
Fat 29 g
Satfat 8 g
Protein 30 g
Carbohydrate 54 g
Fiber 13 g
Cholesterol 62 mg
Sodium 1665 mg