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® Italian Blend, cut into quarters
8 (5-inch) mini whole wheat pita pockets
1 cup baby spinach leaves
1/3 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.