Pitasandwichwithturkey Recipes

SWEET-AND-SPICY TURKEY PITAS

Steps:

• Toast 1 1/4 teaspoons curry powder in a skillet 20 seconds; let cool. Mix with 2 tablespoons cranberry sauce and 1/2 cup plain yogurt in a bowl. Add 2 cups chopped leftover turkey and 1/4 cup each chopped scallions and celery. Season with salt and add some toasted walnuts, if desired. Stuff into pitas lined with lettuce.

EASY TURKEY PITA

Steps:

• Fill bread with turkey, tomatoes and cucumbers.
• Drizzle with dressing.

TURKEY OVEN SANDWICH

Steps:

• Heat oven to 425°F. Cook turkey, butter and poultry seasoning in 10-inch skillet over medium heat, stirring occasionally, until turkey is no longer pink; drain.
• Split each pita bread around edge with knife to make 2 rounds. Line bottom and about halfway up sides of ungreased square pan, 9x9x2 inches, with pita breads (they will overlap slightly in middle). Layer turkey, tomato and celery on pitas.
• Mix remaining ingredients except paprika; spoon over top. Sprinkle with paprika. Bake 12 to 15 minutes or until topping is light brown.

TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI

Steps:

• In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
• Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
• Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
• In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.

TURKEY PITA WITH CABBAGE, CUCUMBERS AND TAHINI DRESSING

Steps:

• Put cabbage and carrot in a bowl, season with salt and pepper, then toss with pomegranate molasses and 1/2 teaspoon garlic and set aside. Put cucumber in a separate bowl and season with salt and chopped mint.
• Make the tahini dressing: In a small bowl, stir together tahini, lemon juice, remaining 1/2 teaspoon garlic and cayenne. Whisk in yogurt and season with salt and pepper.
• Put olive oil in a cast-iron skillet over medium-high heat. Add turkey and let sizzle. Season with salt, pepper, cumin, coriander and red pepper flakes. Stir-fry for 1 minute and turn off heat.
• Warm pitas briefly in a toaster oven and cut in half to make 8 pockets. Spoon some warm turkey into each pita, then a spoonful of cabbage, a bit of cucumber, some sliced radish, if using, and a large dollop of tahini dressing. Serve 2 filled pockets per person.

TURKEY PITA SANDWICH

Steps:

• In bowl stir together yogurt, cucumber, dill and mint.
• Add grapes, bell peppers, celery, turkey and cheese.
• Chill at least 1 hour for flavors to mingle.
• Line each pita half with red lettuce leaves.
• Then spoon turkey mixture into each sandwich.

GRILLED TURKEY PITAS

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/4 cup yogurt mixture into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate turkey for 8 hours or overnight. Cover and refrigerate remaining yogurt mixture., Drain and discard marinade. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until a thermometer reads 170°, turning occasionally. Let stand for 5 minutes before slicing., To remaining yogurt mixture, add the tomatoes, cucumber, onion, green pepper, cheese and olives., Grill pita halves, uncovered, over medium heat for 1-2 minutes on each side or until warm. Fill each pita half with sliced turkey and 1/3 cup yogurt mixture.,

CRUNCHY TURKEY PITA POCKETS

Steps:

• Combine turkey, coleslaw mix, cranberries, carrots, mayonnaise and mustard in small bowl; mix well.
• Fill pitas with turkey mixture.

TURKEY PITAS WITH CREAMY SLAW

Steps:

• In a large bowl, combine coleslaw mix, raisins and onion. Add mayonnaise and chutney; toss to coat. Line pita halves with turkey, bacon and cucumber; fill with coleslaw mixture.

MEDITERRANEAN TURKEY PITA SANDWICH

Steps:

• Combine cucumbers, onions, dressing and oregano.
• Fill pita bread halves evenly with turkey, 2% Milk Singles and tomatoes.
• Top with cucumber mixture.

LIZ'S TURKEY PITA SANDWICH RECIPE - (4.3/5)

Steps:

• Cut pita in half creating two pockets. Smear the inside of each round with a T of guacamole. Lay 6 small spinach leaves and tomato slices (if used) around the inner edges of each side of both pockets. Layer 3 slices of turkey with the provolone and tuck into the pita pocket between the spinach leaves.

WARM TURKEY, TOMATILLO, AND SMOKED MOZZARELLA PITA SANDWICHES

Steps:

• Preheat oven to 350° F.
• Split pita loaves horizontally to create 4 rounds.
• Discard husks from tomatillos and rinse under warm water. Chop tomatillos and in a blender purée with jalapeño, garlic, and salt and pepper to taste until smooth. In a small saucepan cook purée over moderate heat, stirring, until thickened, about 4 minutes.
• Spread 1/4 tomatillo purée on rough side of each pita round. Arrange 2 pita rounds on a baking sheet and top evenly with turkey, roasted pepper, mozzarella, and coriander. Top with remaining pita rounds, tomatillo sides down. Brush tops of sandwiches with oil and season with salt and pepper. Bake sandwiches in middle of oven 10 minutes, or until cheese is slightly melted and tops of pitas are golden brown.
• Cut sandwiches into wedges if desired.