Turkey Pita

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Prep Time: 15 minutes
Servings: 2 servings
Calories: 367kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1/2 tsp Lemon juice
  • 2 tbsp Celery diced small
  • 2 tbsp Red onion diced fine
  • 2 tbsp Cucumber diced small
  • 1/4 cup Kalamata olives pitted and chopped
  • 1/4 cup Grape tomatoes diced
  • 3 oz Ground turkey
  • 2 Pita bread
  • 1 cups Romaine lettuce shredded
  • 1 oz Potato chips
  • 2 Pickle spears

Instructions

  • In a bowl, mix together the oil, vinegar, lemon juice, celery, onion, cucumber, olives, and tomatoes. Season with salt and pepper to taste. Be careful not to add too much lemon. Refrigerate until ready to serve.
  • Heat a nonstick pan on medium heat. Once hot, add some oil. Crumble in the turkey and brown well while breaking it up into smaller pieces until no longer pink. Season with salt and pepper. Mix well with the marinating vegetables.
  • Warm the pita on both sides in a nonstick pan on medium heat.
  • Spread the lettuce and turkey mixture on the pita. Fold in half and serve with chips and pickle.

Nutrition

Calories: 367kcal | Carbohydrates: 18g | Protein: 22g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 824mg | Potassium: 450mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2089IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 3mg

Turkey Pita

No ratings yet
Prep Time 15 minutes
Servings 2 servings
Calories 367 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1/2 tsp Lemon juice
  • 2 tbsp Celery diced small
  • 2 tbsp Red onion diced fine
  • 2 tbsp Cucumber diced small
  • 1/4 cup Kalamata olives pitted and chopped
  • 1/4 cup Grape tomatoes diced
  • 3 oz Ground turkey
  • 2 Pita bread
  • 1 cups Romaine lettuce shredded
  • 1 oz Potato chips
  • 2 Pickle spears

Instructions
 

  • In a bowl, mix together the oil, vinegar, lemon juice, celery, onion, cucumber, olives, and tomatoes. Season with salt and pepper to taste. Be careful not to add too much lemon. Refrigerate until ready to serve.
  • Heat a nonstick pan on medium heat. Once hot, add some oil. Crumble in the turkey and brown well while breaking it up into smaller pieces until no longer pink. Season with salt and pepper. Mix well with the marinating vegetables.
  • Warm the pita on both sides in a nonstick pan on medium heat.
  • Spread the lettuce and turkey mixture on the pita. Fold in half and serve with chips and pickle.

Nutrition

Calories: 367kcalCarbohydrates: 18gProtein: 22gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 37mgSodium: 824mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 2089IUVitamin C: 25mgCalcium: 84mgIron: 3mg
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