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Recipe tags: Greek, One dish meal, Stove Top, Turkey

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Meats and seafood

Greek Turkey Pitas

Recipe modified from “You’ve Got It Made” cookbook by Marian Burros and submitted by DaVita renal dietitian Kris from Michigan.

Portions:  6

Serving size:  1 sandwich

Ingredients

• 2 tablespoons olive oil
• 1-1/2 pounds ground turkey
• 1 medium onion, chopped
• 1 large clove garlic, minced
• 1 medium bell pepper (red or green), chopped
• 1-1/2 teaspoons dried oregano leaves, crushed
• 1 teaspoon dried thyme leaves, crushed
• 1/2 teaspoon black pepper
• 4 tablespoons red wine vinegar
• 1/2 cup cucumber, cubed into small pieces
• 1/2 cup sour cream
• 1/2 fresh tomato, thinly sliced into 6 slices
• 3 scallions, split in half
• 6 white pitas, 6" size

Preparation

Nutrients per serving 

• Calories  425
• Protein:  31 g
• Carbohydrate:  37 g
• Fat: 17 g
• Cholesterol:  80 mg
• Sodium: 398 mg
• Potassium:  560 mg
• Phosphorus:  330 mg
• Calcium:  156 mg
• Fiber:  3.5 g

Renal and Renal Diabetic Food Choices 

• 3 meat
• 2 starch
• 1-1/2 vegetable, medium potassium
• 1 fat

Carbohydrate Choice

• 2-1/2

Helpful Hints

• This recipe can be made a couple of days ahead as separate turkey and topping mixtures and assembled right before the meal; this allows the flavors to mingle in the topping, and saves effort at dinnertime.
• The sandwiches can be served stuffed or unstuffed. If the peppers are chopped before adding to the turkey mixture, it is easier to stuff the pitas. Sliced red peppers are more festive-looking if the mixture is served on a plate with the cut pitas on the side.
•  Red or green peppers can be used, but the red pepper mixture is sweeter and looks more appealing.

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