Greek Turkey Pitas
2 tablespoons olive oil
- 1-1/2 pounds ground turkey
- 1 medium onion
- 1 large clove garlic
- 1 medium bell pepper
- 1-1/2 teaspoons dried oregano leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon black pepper
- 4 tablespoons red wine vinegar
- 1/2 cup cucumber
- 1/2 fresh tomato
- 3 scallions
- 1/2 cup sour cream
- 6 white pitas, 6-inch size
In skillet, heat oil and brown ground turkey; separate larger pieces with fork.
- Chop onion, garlic and bell pepper.
- Add onion, garlic, bell pepper, oregano, thyme and black pepper to skillet with turkey; cook until onion is soft.
- Add vinegar. The turkey mixture can be refrigerated at this point until ready to serve pitas.
- Cube cucumber into small pieces; thinly slice tomato and split scallions in half.
- In a separate bowl, gently mix the cucumber into the sour cream; let stand while the pitas are prepared.
- In a skillet lightly coated with olive oil, brown the pitas on both sides; stack pitas on a plate and cover to keep warm. Cut pitas in half.
- Stuff each half with the meat mixture, and top with the sour cream mixture; serve with a scallion half and a tomato slice as a garnish.
Nutrients per serving
- Calories 425
- Protein 31 g
- Carbohydrates 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
- 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.