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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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