Turkey Gyros

4
Servings
20m
Prep Time
5m
Cook Time
25m
Ready In


"Altho not billed as such by TOH, I think this recipe is another fine example of something tasty & creative that can be done w/holiday meal turkey leftovers. The recipe intro was written by Donna Garvin of Glens Falls, NY who said "Greek seasoning, feta cheese & dill-cucumber sauce give this gyro an authentic taste. It was my family's introduction to how really good pita bread can be. Instead of feta cheese, we'll sprinkle on cheddar or Monterey Jack if we have it." As an added bonus, this recipe also includes an "interior recipe freebie" for the salt-free Greek seasoning used. The "freebie" inspired me because my DH is salt-restricted. (NOTE FROM ME: This recipe was shared as written by Donna & the TOH Text Kitchen w/5 min allowed to cook the turkey slices. If you use pre-cooked turkey leftovers, it becomes a no-cook recipe.) ENJOY!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (274.8 g)
  • Calories 333.4
  • Total Fat - 8.7 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 40.5 mg
  • Sodium - 822.5 mg
  • Total Carbohydrate - 40.9 g
  • Dietary Fiber - 2.9 g
  • Sugars - 4.4 g
  • Protein - 23.2 g
  • Calcium - 175 mg
  • Iron - 2 mg
  • Vitamin C - 13.6 mg
  • Thiamin - 0.3 mg

Step 1

Finely chop 1/3 of the cucumber. For sauce, mix sour cream, onion, dill, lemon juice & the chopped cucumber. Thinly slice the remaining cucumber.

Step 2

In a non-stick skillet, heat oil over med-high heat. Saute turkey until no longer pink, 4-6 min. Stir in Greek seasoning. Serve turkey, lettuce, tomato & sliced cucumber in the pitas & add sauce plus cheese. on pitas; top with sauce and cheese.

Step 3

FOR THE SALT-FREE GREEK SEASONING: Mix 1-1/2 tsp dried oregano, 1 tsp each of dried mint & dried thyme plus 1/2 tsp each of dried basil, dried marjoram & dried minced onion plus 1/4 tsp dried garlic. Yield = 2 tbsp of mix that may be stored in an airtight container in a cool dry place for up to 6 mo.

Tips & Variations


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