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Warm Greek Pita Sandwiches With Turkey and Cucumber-Yogurt Sauce

Warm Greek Pita Sandwiches With Turkey and Cucumber-Yogurt Sauce

USA WEEKEND columnist Pam Anderson

The perfect ending to the holiday turkey is this Greek-inspired sandwich served in a warmed pita. It is filled with lettuce, tomatoes, and turkey, and topped with a homemade cucumber sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 40 g
  • 80%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 730 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Adjust oven rack to middle position. Heat oven to 300 degrees.
  2. In a small bowl, mix sour cream, yogurt, cucumber, vinegar, 1 minced garlic clove, and salt and pepper to taste; set aside.
  3. Place pitas in oven; bake until warm and pliable, 7 minutes. Cut in half. Meanwhile, heat oil in a large skillet over high heat. Carefully add onion; saute until spotty brown but still crisp, 2 to 3 minutes. Add turkey, oregano and remaining minced garlic; continue to saute until heated through, another 2 minutes.
  4. Serve, letting guests fill their own pitas with lettuce first, followed by turkey, tomatoes and cucumber sauce.
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Reviews

MOLLE888
20
5/9/2006

SO DELICIOUS! My boyfriend raved over these sammys. They're so easy to make, too. I bought a small oven roasted turkey breast and shredded that, the first time I made it. The second time I used left over baked chicken breasts. Both times were phenomenal. I use a whole cucumber and shred it on a cheese grater. This is one of my favorite recipes from allrecipes.com. Thank you thank you thank you!

LINDA LASHLEY
15
9/1/2005

This is sooooo good. I didn't have plain yogurt, so I used 1 cup of low fat sour cream. I made my cucumber the way my Grandma made her cucumber salad. I pealed the cuke, sliced, then salted it and placed it in a bowl with a dish covering the slices. I then place a heavy object on the dish to press the cucumbers. You can leave it for an hour, or overnight in the refrigerator. This releases the juice and really brings out the flavor and crunch of the cucumbers. Since I'd already salted the cucumbers, I didn't add any more salt. This tasted just like a low fat version of Greek Gyros.

NTRDM2004
14
12/7/2005

I used chicken breasts for this recipe and they were DELICIOUS! I would definitely make the Tzatziki sauce a day before and let it season in the fridge. A truly delicious recipe and a way to have healthy homemade gyros!!!