Name: Greek Turkey Pitas
Yield: 6

Reviews

Comments

Write a Comment

Save to Diet Helper

Portions:
6

Serving Size:
1 sandwich

Diet Types:

Diabetes
Dialysis

Ingredients

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

Preparation

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.

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.

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

Carbohydrate choices

2-1/2

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

Related Tags: Greek One-Dish Meal Stove Top Turkey

Download Free Kidney-Friendly Cookbooks

Get instant access to recipes and kidney diet tips from DaVita dietitians.

GET MY FREE COOKBOOKS

680,830 Downloads So Far!

My Kidney Diet. My DaVita Diet Helper.^TM

Get 1,000+ recipes for quick and easy meal planning.

GET STARTED NOW

Kidney Diet Tips Blog

Recipes, tips and news for people on a kidney diet.

READ NOW

Download Cookbooks

Access free kidney-friendly cookbooks from DaVita dietitians.

DOWNLOAD NOW

680,830 Enjoyed So Far!

Discover DaVita Diet Helper^TM

From planning meals to creating shopping lists, it’s the easy way to manage a kidney diet.

More Recipes

Honey-Maple Trail Mix

A DaVita dietitian shares a kidney-friendly snack that is both nutritious and delicious: Honey-Maple Snack Mix.

Egg Muffins

Egg Muffins are the perfect choice for an easy, high protein breakfast on the road. DaVita renal dietitian Christine serves these yummy muffins to her patients as well as her own family.

Heavenly Challah

Challah is a simple yeast bread served on the Sabbath and Jewish holidays. Try Maryam's Heavenly Challah. It's so good it definitely lives up to it's heavenly name.

Strawberry and Goat Cheese Spring Salad

Sweet fresh strawberries and goat cheese combine with balsamic vinegar and extra virgin olive oil to make a healthy, delicious spring salad. Strawberry and Goat Cheese Spring Salad from DaVita dietitian Michele is sure to be a favorite.