My friend Terri loves this turkey pita sandwich. It’s an alternative from a roast beef sandwich that I make, but her favorite is when I make it with turkey. The tomatoes really add a great taste that brings out the flavor of the turkey and horseradish mustard makes it zingy. This recipe serves 4.
8 dried tomatoes (not oil packed)
1 1/2 cup packed shredded cabbage with carrot(coleslaw mix)
3 Tbs. fat-free mayo dressing or salad dressing
1 teaspoon horseradish mustard
6 ounces thinly sliced turkey
2 whole wheat pita pockets cut in half
( I love them toasted)
In a small bowl cover tomatoes with boiling water, let stand about 10 min or until softened
Drain tomatoes and cut into small strips, toss tomato strips with shredded cabbage and carrot mixture.
Combine mayo fat-free dressing or fat-free salad dressing, horseradish mustard.
Add to cabbage – tomato mixture toss to coat
To fix sandwiches divide turkey and cabbage mixture into four servings and stuff into pita pockets or cut in two and spread on like a sandwich.
High in protein, turkey is low in saturated fat and high in tryptophan. Tomatoes provide Vitamin C, potassium, fiber and antioxidants. Carrots and cabbage are both wonderful sources of Beta Carotene and Vitamin K.
~ Karen Ficarelli
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