ATHENIAN PITA SANDWICH
Loretta Lanphier
1 (8 oz.) pkg. fat-free plain yogurt
1 med. cucumber, seeded and diced 1/2 tsp. garlic, minced
1 tsp. lemon pepper
1 tsp. oregano
1/2 lb. roasted turkey breast, cubed
4 (6-inch) whole-wheat pitas, cut in half 8 leaves red leaf lettuce
2 sm. tomatoes, cut into 8 slices
1 red onion, cut into 8 slices
8 kalamata olives, pitted
8 pepperoncini peppers
8 tsp. feta cheese, crumbled
17
8 servings
Combine yogurt, cucumber, garlic, lemon pepper, oregano and turkey in a medium bowl and mix well. Cover and refrigerate at least 1 hour. Place 1 lettuce leaf in each pita half. Equally divide the turkey mixture among each pita half. Add 2 slices tomato, 1 slice onion, 1 sliced olive, 1 sliced pepperoncini and 1 teaspoon feta cheese.
I need to try to make pita bread and freeze them so they are ready.
