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Turkey and Veggie Pita Pocket

November 22, 2006

12 ounces fully-cooked turkey breast, coarsely chopped
1 cup fresh mushrooms, thinly sliced
1 1/2 cups shredded zucchini
2 green onions, sliced
1 cup red bell pepper, cut into 1/4-inch by 1-inch strips
3/4 cup grated mozzarella cheese
1/2 teaspoon each salt and pepper
3 6-inch pita pocket breads, cut in half

In medium-size bowl combine turkey, mushrooms, zucchini, onion, red pepper, cheese, salt and pepper. Cover and refrigerate at least one hour or overnight to allow flavors to blend.

To serve, place 1 cup turkey mixture into each pita pocket half.

Pockets may be served warm. To heat in microwave oven, wrap pita pocket in paper towel. Arrange wrapped pocket on microwave-safe plate. Microwave on high (100-percent power) 1 to 1 1/2 minutes or until filling is warm.

Serves 6.

Note: Leftover turkey has a shelf life of three days.

- Recipe by The National Turkey Federation

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