00 0 Reviews Refreshing cucumber yogurt sauce makes this little sandwich the perfect meal for a hot summer day. 20 min Prep Time 55 min Total Time 8 servings Ingredients Turkey1 (12- to 13-ounce) unseasoned turkey tenderloin*Marinade1/2 cup olive oil1 teaspoon finely chopped fresh dill1 teaspoon finely chopped fresh garlic1 teaspoon fresh lemon juiceTzatziki Sauce1 1/2 cups plain Greek yogurt1 small (1 cup)cucumber, chopped4 teaspoons fresh lemon juice2 teaspoons finely chopped fresh dillSandwich4 (3/4-ounce) slices Land O Lakes® 4 Cheese Italian Blend, cut into quarters8 (5-inch) mini whole wheat pita pockets**1 cup baby spinach leaves1/3 cup grape tomatoes, sliced *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. Directions 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. Recipe Tips Nutrition Facts (1 serving) Calories 340 Cholesterol 40mg Carbohydrates 19g Protein 19g Fat 22g Sodium 320mg Dietary Fiber 2g Your Name: Your Email: Your Friend's Email: Page Name:
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