Cal Smart Turkey Pitas
with Lemony Yogurt and Chopped Salad
Bold flavours are here for the win in this satisfying supper! Garlicky spiced turkey and chopped salad fill this tasty and nutritious wrap and the lemony yogurt adds an extra-filling boost of protein.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
2 unit
Pita Bread
(Contains Wheat)
1 unit
Lemon
80 g
Tomato
66 g
Mini Cucumber
1 tbsp
Garlic Puree
56 g
Spring Mix
100 mL
Greek Yogurt
(Contains Milk)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut cucumber into 1/2-inch pieces. Zest, then juice half the lemon. Cut remaining lemon into wedges. Cut tomato into 1/2-inch pieces.
Combine garlic puree and Shawarma Spice Blend in a small bowl. Pat turkey dry with paper towels. Season with 3/4 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to an unlined baking sheet. Spread shawarma spice mixture over tops of turkey. Bake in the middle of the oven until cooked through, 8-10 min.**
Meanwhile, pat pitas on both sides with damp paper towels. Wrap in foil, then bake in the top of the oven until warmed through, 5-6 min. (TIP: Patting pitas with damp paper towels before wrapping in foil adds a bit of steam to make pitas pliable!)
Meanwhile, add yogurt, lemon zest and 2 tbsp water (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then stir until smooth.
Add remaining garlic salt, 1/2 tbsp lemon juice, 1/4 tsp sugar and 2 tsp oil (dbl all for 4 ppl) to a large bowl. Season with pepper, then whisk to combine. Add tomatoes, cucumbers and spring mix, then toss to combine.
Thinly slice turkey. Spread lemony yogurt over tops of pitas. Top with turkey and some salad. Serve remaining salad on the side. Squeeze a lemon wedge over top, if desired.
