Turkey Pita Pockets

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Use up leftover turkey in pita pockets stuffed with vegetables.

Southern Living Turkey Pita Pockets on a plate to serve with potato chips
Photo:

Jennifer Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

Active Time:
15 mins
Total Time:
15 mins
Servings:
6

Turkey sandwiches are an obvious and classic way to eat up Thanksgiving leftovers, but that doesn’t mean you can’t put a fun spin on the format. Inspired by Greek flavors, we’ve given turkey leftovers a new life in these pita pockets, which lean on store-bought shortcuts to make them extra easy to throw together post-Thanksgiving.

Greek seasoning, premade tzatziki sauce, and a bit of light veggie prep work come together to make a fresh and flavor sandwich that makes eating turkey for yet another day a joy rather than a task. The simple lemon and oil dressing on the veggies adds such brightness and crunch to this easy recipe, too. Serve with french fries (from the frozen aisle, for ease) or simply a handful of chips.

Ingredients

  • 1 Tbsp. fresh lemon juice (from 1 medium [4 1/2 oz.] lemon) 

  • 1 tsp. Greek seasoning, divided (such as Cavender’s)

  • 3 Tbsp. olive oil, divided

  • 1/2 cup thinly half-moon sliced English cucumber (from 1 medium-size [9 oz.] English cucumber

  • 1/2 cup cherry tomatoes (from 1 pt.)

  • 1/4 cup thinly sliced red onion (from 1 small [4 oz.] onion)

  • 2 Tbsp. chopped pitted kalamata olives

  • 3 cups shredded cooked turkey (16 oz.)

  • 3/4 cup tzatziki sauce (from 1 [8-oz.] container)

  • 3 (6-in.) white pita rounds, halved and lightly toasted (from 1 [12-oz.] pkg.)

  • 3 (1/2-oz.) green leaf lettuce leaves, halved

Directions

  1. Whisk together lemon juice and 1/4 teaspoon of the Greek seasoning in a medium bowl. Slowly whisk in 2 tablespoons of the olive oil until combined. Stir in cucumber, tomatoes, onion, and olives until combined. Let stand, uncovered, at room temperature, until ready to use.

  2. Heat remaining 1 tablespoon oil in a medium skillet over medium. Add turkey and remaining 3/4 teaspoon Greek seasoning; cook, stirring often, until heated through, about 3 minutes. Remove from heat.

  3. Spread tzatziki sauce inside pita halves (about 2 teaspoons per half). Place 1 lettuce half inside each pita half; divide turkey mixture evenly among pita halves, and top evenly with cucumber mixture.

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