Ingredients
3/4 c. crumbled feta cheese
3 tbsp. nonfat plain yogurt
1 tbsp. fresh lemon juice
2 tsp. dried oregano
1 tsp. finely grated lemon zest
1/4 tsp. Freshly ground black pepper
4 large whole-wheat pita breads
4 large pieces romaine lettuce
1 English cucumber
1 bunch mint leaves
3/4 lb. thinly sliced roasted turkey breast
Preparation
Step 1In a medium bowl, combine the feta cheese and yogurt with a fork, mashing any large chunks of cheese. Stir in the lemon juice, oregano, lemon zest, and pepper. The spread will keep for up to 5 days in an airtight container in the refrigerator.Step 2To make a sandwich, cut a pita in half to form 2 pockets. Line each pocket with half a lettuce leaf. Spread 2 heaping tablespoons of feta spread into each pocket. Then fill each pocket with about 6 cucumber slices, 4 or 5 mint leaves, and 2 or 3 slices of turkey. Serve immediately or wrap in foil to go.
Recipe courtesy of So Easy, by Ellie Krieger (2009).
