The mild flavor of turkey blends well with a wide variety of seasonings. Here turkey tenderloin, which is quick to prepare and low in fat, replaces lamb in gyros.
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Ready to serve in 25 minutes
Makes 4 servings
|1||turkey tenderloin (8 ounces)|
|1-1/2||teaspoons Greek seasoning|
|2/3||cup plain nonfat yogurt|
|1/4||cup finely chopped onion|
|2||teaspoons dried dill weed|
|2||teaspoons lemon juice|
|1||teaspoon olive oil|
|1-1/2||cups washed and shredded romaine lettuce|
|1||tomato, thinly sliced|
|2||tablespoons crumbled feta cheese|
- Cut turkey tenderloin across the grain into 1/4-inch slices. Place turkey slices on plate; lightly sprinkle both sides with Greek seasoning. Let stand 5 minutes.
- Cut two thirds of cucumber into thin slices. Finely chop remaining cucumber. Combine chopped cucumber, yogurt, onion, dill weed and lemon juice in small bowl.
- Heat olive oil in large skillet over medium heat until hot. Add turkey. Cook 2 minutes on each side or until cooked through. Wrap 2 pita breads in paper towel. Microwave on HIGH 30 seconds or just until warmed. Repeat with remaining pita breads.
- Divide lettuce, tomato, cucumber slices, turkey, cheese and yogurt-cucumber sauce evenly among pita breads. Fold edges over and secure with toothpicks.
|Serving Size:||1 Gyro|
|Calories from Fat||12 %|
|Saturated Fat||2 g|
|Total Fat||4 g|
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