Chopped [Turkey] and Broccoli Pitas
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Ingredients
- 4 c broccoli florets (from 1 large bunch)
- 1 c plain low-fat yogurt
- 2 T water
- 1 T EVOO
- 1 t sugar
- 1/4 t salt
- Juice & zest of 1/2 lemon
- 3 c cubed cooked [turkey] breast, cold
- 1/3 c dried cranberries
- 4 (7") whole-wheat pita pockets, halved
- 8 leaves romaine lettuce
- 1/4 c roasted sunflower seeds
Details
Servings 4
Adapted from redbookmag.com
Preparation
Step 1
1. Steam broccoli until crisp-tender, 5 min. Set aside to cool.
2. In a lg bowl, add yogurt, water, EVOO, sugar, salt & lemon juice & zest.
3. Add broccoli to bowl, along w/[turkey] & cranberries. Toss to coat in yogurt dressing.
4. If eating immediately, line each pita pocket w/lettuce leaves, then scoop in broccoli mixture & top w/sunflower seeds. Otherwise, refrigerate broccoli mixture in a covered container, then fill pita pockets & top w/sunflower seeds just before eating.
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