Southwestern Turkey Pitas

Photo: Ryan Benyi; Styling: Elizabeth Blake

Recipe Time

Prep: 10 Minutes

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

Ingredients

1/2 cup low-fat mayonnaise
2 canned chipotle chilies in adobo sauce, seeded, finely chopped
1 teaspoon adobo sauce
2 tablespoons lime juice
Pepper
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

Preparation

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.

Note:

September 2012