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Greek Turkey Mini Pita Sandwich
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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

Tzatziki Sauce

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.

How to make

  1. STEP 1

    Cut turkey tenderloin into 8 (about 1/2-inch thick) slices.

  2. STEP 2

    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.

  3. STEP 3

    Combine all tzatziki sauce ingredients in medium bowl; mix well. Refrigerate sauce until serving time.

  4. STEP 4

    Heat gas grill on medium-high or charcoal grill until coals are ash white.

  5. STEP 5

    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.

  6. STEP 6

    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.

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