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.
Making cookies this holiday season? Check out these tips for making Christmas cookies.
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|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||12 %|
Check out more recipes for European