Greek Pita Pockets
Serve with your favorite beverage

Servings: 8

• 1 - 8 ounce container plain yogurt, non-fat
• 1 cup cucumber, peeled, seeded and diced (1 medium cucumber)
• 1/2 teaspoon garlic, minced
• 1 teaspoon lemon pepper
• 1 teaspoon oregano
• 1/2 pound roasted turkey breast, cut into 1/4-inch cubes
• 4 (6-inch) pita pockets, cut in half
• 2 cups shredded lettuce
• 2 small tomatoes, cut into 8 slices
• 1 red onion, cut into 8 slices
• 8 kalamata olives, pitted
• 8 pepperoncini peppers
• 8 tablespoons Feta cheese, crumbled*

In medium bowl, combine yogurt, cucumber, garlic, lemon pepper, oregano and turkey. Cover and refrigerate for at least 1 hour.

Put approximately 1/4 cup lettuce in each pita pocket

In each pocket half, spoon 1/8th of turkey/cucumber mixture. Add 1 slice tomato, 1 slice onion, 1 pitted olive, 1 pepperoncini and 1 tablespoon Feta cheese.

* Use low-fat or fat-free feta if you want to further reduce calories, fat and saturated fat.

Per Serving: 206 Calories; 6g Fat (27.9% calories from fat); 3g Saturated Fat; 13g Protein; 24g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 403mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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