Greek Turkey Mini Pita Sandwich
- 1 (12- to 13-ounce) unseasoned turkey tenderloin*
- 1/2 cup olive oil
- 1 teaspoon finely chopped fresh dill
- 1 teaspoon finely chopped fresh garlic
- 1 teaspoon fresh lemon juice
- 1 1/2 cups plain Greek yogurt
- 1 small (1 cup) cucumber, chopped
- 4 teaspoons fresh lemon juice
- 2 teaspoons finely chopped fresh dill
- 4 (3/4-ounce) slices Land O Lakes Deli 4 Cheese Italian Blend, cut into quarters
- 8 (5-inch) mini whole wheat pita pockets**
- 1 cup baby spinach leaves
- 1/3 cup grape tomatoes, sliced
- Cut turkey tenderloin into 8 (about 1/2-inch thick) slices.
- Place all marinade ingredients into large resealable plastic food bag; add turkey pieces.
- Tightly seal bag.Turn several times to coat turkey well.
- Place in 13x9-inch pan.
- Refrigerate, turning occasionally, at least 30 minutes.
- Combine all tzatziki sauce ingredients in medium bowl; mix well.
- Refrigerate sauce until serving time.
- Heat gas grill on medium-high or charcoal grill until coals are ash white.
- Remove turkey from marinade; discard marinade.
- Place turkey slices onto grill.
- Grill, turning once, 5-7 minutes or until internal temperature reaches 165 degrees F and is no longer pink.
- Top each turkey slice with 2 quarters cheese during last minute of cooking.
- Cut 1-inch slice off one side of each pita pocket to create small opening.
- Tuck cut piece of pita inside pocket.
- Spoon about 1/4 cup tzatziki sauce into each pocket, spreading sauce to coat bread.
- Place spinach leaves, tomatoes slices and turkey slices into each pocket.
- *Substitute boneless skinless chicken breasts.
- **Substitute (5-inch) white pita pockets.
- If you cannot find mini pita pockets, use full-sized pita pockets and cut each in half.
turkey tenderloin, olive oil, fresh dill, fresh garlic, lemon juice, yogurt, cucumber, lemon juice, fresh dill, italian blend, whole wheat pita pockets, baby spinach leaves, grape tomatoes
Taken from www.landolakes.com/recipe/3812/greek-turkey-mini-pita-sandwich (may not work)