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Refreshing cucumber yogurt sauce makes this little sandwich the perfect meal for a hot summer day.
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 165ºF 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.
Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3812
© 2014 Land O'Lakes, Inc.
I’m not ashamed to admit that winter is my least favorite season. One frustration is shoveling out my car only to have it not start anyway. In winter there is also the constant back and forth of freezing when outside, but sweating when inside. Then there are the foggy glasses. I could go on.…
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I’m not ashamed to admit that winter is my least favorite season. One frustration is shoveling out my car only to have it not start anyway. In winter there is also the constant back and forth of freezing when outside, but sweating when inside. Then there are the foggy glasses. I could go on.… More ...
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