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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Made this out of boredom with leftovers! I used leftover turkey pieces from a roast turkey, but you can substitute cold cut turkey breast too. THe substitutions are endless- you can use regular bacon instead of turkey bacon, etc. The garlic pepper I used is already mixed- it should be in the spice section of the supermarket ( I swear by it). I didn't actually measure the pepper when I put it on, I just estimated 1/2 tsp because I had to put a quantity in the ingredients. Same with the sour cream. I had a COMBINED 1/2 cup shredded lettuce and onions, I had to quantify them separately because of this formatting. Enjoy! Ingredients:
1 josephs oat and wheat pitas, cut in half (or any pita) |
1 cup sliced turkey breast (or as much desired) |
1/2 cup sliced tomato |
1 leaf romaine lettuce |
2 tablespoons fat free sour cream |
2 slices turkey bacon |
1/2 cup shredded lettuce |
1/2 cup chopped onion |
1/2 teaspoon garlic pepper seasoning |
1/2 cup sliced mushrooms (uncooked) |
Directions:
1. Heat skillet with cooking spray on medium heat.
2. Add mushrooms, turkey, and garlic pepper to skillet, let sit until mushrooms shrink and turkey begins to brown.
3. Slice pita in half and toast both halves.
4. Spread sour cream inside pita, and line with tomatoes and half of the lettuce leaf.
5. Cook 2 slices of turkey bacon for about 1:30 in the microwave.
6. Add turkey bacon, turkey, and mushrooms to the pita.
7. Top with remaining sour cream, tomatoes, and lettuce/onion mixture.
8. Enjoy!
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