Wave 1 - Warm Greek Pita With Turkey and Cucumber-Yogurt Sauce
I made this for lunch today. YUM!!
1/2 cup sour cream - I used fat free
1/2 cup plain low-fat yogurt - also used fat free
1/2 cup cucumber, peeled, grated and squeezed as dry as possible _ I used English cucumber
2 teaspoons red or rice wine vinegar
2 garlic cloves, minced
1/2 teaspoon Salt and pepper, to taste
4 large pitas - I used whole wheat
2 tablespoons olive oil - left this out
1 large onion, peeled, halved and cut into chunky wedges
3 cups leftover roast turkey, pulled into bite-sized pieces _ I got peppered turkey from deli
1 teaspoon oregano
1 1/2 cups shredded lettuce (preferably romaine)
1 cup cherry tomatoes, halved and lightly salted
Adjust oven rack to middle position. Heat oven to 300 degrees.
In a small bowl, mix sour cream, yogurt, cucumber, vinegar, 1 minced garlic clove, and salt and pepper to taste; set aside.
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.
Serve, letting guests fill their own pitas with lettuce first, followed by turkey, tomatoes and cucumber sauce
I cut my pitas in half, filled with turkey onion mixture and then sealed in foil. I froze this, took a packet out for work last night, added a separate bowl with lettuce and tomatoes and a little container of the dressing. Nuked the sandwich alone for one minute to heat. Filled with veggies and sauce.. DELISH!!