Dried fruit, almonds, and a touch of ginger make these 10-minute sandwiches deliciously different. Serve with baked chips for a superfast supper.
4 servings (serving size: 2 stuffed pita halves)
Heat a small nonstick skillet over medium-high heat. Add almonds; cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside.
Combine yogurt, mayonnaise, ginger, and pepper in a medium bowl. Add almonds, celery, and next 4 ingredients (through turkey), stirring well to combine. Spoon 1/3 cup turkey mixture into each pita half.
If you don't have leftover turkey to use in this recipe, go to the deli section of your local grocery store and ask for a thick, eight-ounce cut of roasted turkey breast meat.
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