Rating: 4 stars
5 Ratings
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  • 4 star values: 2
  • 5 star values: 2

Dried fruit, almonds, and a touch of ginger make these 10-minute sandwiches deliciously different. Serve with baked chips for a superfast supper.

Recipe by Cooking Light January 2006

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 2 stuffed pita halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small nonstick skillet over medium-high heat. Add almonds; cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside.

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  • 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.

Chef's Notes

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.

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.

Nutrition Facts

398 calories; calories from fat 20%; fat 8.7g; saturated fat 1.4g; mono fat 4.1g; poly fat 2.4g; protein 25.9g; carbohydrates 56.1g; fiber 6.9g; cholesterol 51mg; iron 3.5mg; sodium 501mg; calcium 93mg.
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