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Turkey Pepperoni-Stuffed Pitas

Turkey Pepperoni-Stuffed Pitas

Oxmoor House JANUARY 2001

  • Yield: 4 servings (serving size: 2 pita halves)
  • Prep time: 18 Minutes


  • 4 cups torn romaine lettuce
  • 32 slices turkey pepperoni, cut in half
  • 1 small zucchini, cut into 2-inch strips
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons fat-free Ranch-style dressing
  • 1/4 teaspoon pepper
  • 1/2 cup (2 ounces) crumbled feta cheese with basil and sun-dried tomatoes
  • 4 whole wheat pita bread rounds, cut in half


Combine first 6 ingredients in a large bowl. Stir in feta cheese.

Wrap pita halves in damp paper towels, and microwave at HIGH 20 seconds. Spoon about 3/4 cup lettuce mixture into each pita half.

Note: For a slightly heartier sandwich with even more fiber, omit the zucchini and add one 9-ounce can chickpeas (garbanzo beans), rinsed and drained.

Nutritional Information

Amount per serving
  • Calories: 279
  • Fat: 6.8g
  • Saturated fat: 3.1g
  • Protein: 14.3g
  • Carbohydrate: 42.4g
  • Fiber: 6.2g
  • Cholesterol: 31mg
  • Iron: 3.3mg
  • Sodium: 841mg
  • Calcium: 109mg

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Turkey Pepperoni-Stuffed Pitas Recipe