Turkey Pitas with Tahini-Yogurt Sauce

 Recipe
Photo: Randy Mayor; Styling: Claire Spollen

Yield:

Serves 4 (serving size: 1 filled pita and about 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 341
Fat 6.4 g
Satfat 1.1 g
Monofat 1.7 g
Polyfat 2.4 g
Protein 36 g
Carbohydrate 37 g
Fiber 6 g
Cholesterol 71 mg
Iron 4 mg
Sodium 487 mg
Calcium 77 mg

Ingredients

Cooking spray
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon ground turmeric
4 (4-ounce) turkey cutlets
4 (6-inch) whole-wheat pitas
1 cup thinly sliced cucumber
1 cup thinly sliced red bell pepper
2 tablespoons tahini (sesame seed paste)
2 tablespoons plain low-fat yogurt
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon freshly ground black pepper

Preparation

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine cumin, paprika, salt, and turmeric in a small bowl. Rub spice mixture evenly over turkey. Add turkey to pan; cook 3 minutes on each side or until done. Remove turkey from pan.

2. Cut off top third of each pita; reserve for another use. Add pitas to pan; grill 30 seconds on each side or until marked. Cut turkey into slices. Divide turkey, cucumber, and bell pepper evenly among pitas.

3. Combine tahini and remaining ingredients in a small bowl, stirring with a whisk. Serve tahini mixture with sandwiches.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

July 2014
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