A pita pocket with turkey, tarragon leaves and tomato, drizzled with ranch dressing with a side of grapes, served in a white plate and a woven bowl, on a purple checkered tablecloth.

Summer Turkey Pitas

Name: Summer Turkey Pitas
Total time: PT8H10MHour
Yield: 4
Cuisine: American
Ingredients: 1 cup oil; ⅓ cup red wine vinegar; 2 tablespoons mustard; 2 tablespoons sugar; ½ teaspoon pepper; ½ teaspoon dried tarragon leaves; ¼ teaspoon red pepper flakes; 12 ounces JENNIE-O® Tender Browned Turkey Breast, thick sliced from the service deli; 2 pita pocket bread, halved and split; 1 tomato, sliced; 4 tablespoons fat-free ranch dressing

Picture this: Pita bread stuffed with deliciously seasoned turkey and juicy tomato slices drizzled in ranch dressing. Did your mouth water? Then you must try these amazing Summer Turkey Pitas at 280 calories per serving.

Total Time

More than 1 Hour

Serving Size

4 Servings

cup oil

1/3

cup red wine vinegar

tablespoons mustard

tablespoons sugar

1/2

teaspoon pepper

1/2

teaspoon dried tarragon leaves

1/4

teaspoon red pepper flakes

ounces JENNIE-O® Tender Browned Turkey Breast, thick sliced, from the service deli

pita pocket bread, halved and split

tomato, sliced

tablespoons fat-free ranch dressing

In large bowl, whisk oil, vinegar, mustard, sugar, pepper, tarragon and red pepper flakes. Cube turkey; add to mixture. Cover and marinate overnight. Drain turkey from marinade; discard marinade.

Broil turkey 5 to 6 inches from heat source 10 minutes or until turkey is heated. Fill pita pocket with turkey and tomato.

Drizzle ranch dressing over turkey.

Calories

280

Protein

18g

Carbohydrates

18g

Fiber

Sugars

Fat

16g