Directions:
- Core and seed the pepper and peel the jicama. Cut the pepper, zucchini, and jicama into thin strips.
- In a small saucepan, bring the lemon juice to a boil over medium heat. Boil 2-3 minutes, until juice is reduced to 1 tablespoon. Remove from heat and let stand 1 minute. Stir in the butter until it is melted and incorporated. Set aside.
- Heat the oil in a non-stick skillet. Add the pepper, zucchini, jicama, and turkey and saute for 2-3 minutes.
- Add the water and saute another 3-4 minutes, until the vegetables are tender.
- Drizzle with lemon butter. Season with salt and pepper to taste and toss to blend.
- Cut pitas in half cross-wise and stuff with vegetable/turkey mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.05 Kcal (1859 kJ) | ||
| Calories from fat | 133.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 23% | |
|---|---|---|---|
| Cholesterol | 76.51mg | 26% | |
| Sodium | 1175.98mg | 49% | |
| Potassium | 952.73mg | 20% | |
| Total Carbs | 44.65g | 15% | |
| Sugars | 3.3g | 13% | |
| Dietary Fiber | 5.54g | 22% | |
| Protein | 32.36g | 65% | |
| Vitamin C | 85.4mg | 142% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 16.9mg | 94% | |
| Calcium | 106.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 117.03 Kcal (490 kJ) | ||
| Calories from fat | 35.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 23% | |
|---|---|---|---|
| Cholesterol | 20.16mg | 26% | |
| Sodium | 309.94mg | 49% | |
| Potassium | 251.1mg | 20% | |
| Total Carbs | 11.77g | 15% | |
| Sugars | 0.87g | 13% | |
| Dietary Fiber | 1.46g | 22% | |
| Protein | 8.53g | 65% | |
| Vitamin C | 22.5mg | 142% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 4.5mg | 94% | |
| Calcium | 28.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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