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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Cumin spices up this crunchy sandwich filling from Ann Bergstrom of Warrenville, Illinois. In addition to garden-fresh vegetables, it calls for time-saving ingredients such as prepared salsa, canned olives and shredded cheese. Ingredients:
1 tablespoon canola oil |
1 tablespoon cider or red wine vinegar |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup cubed cooked turkey or chicken |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1 small tomato, chopped |
1 cup chunky salsa |
3 green onions, thinly sliced |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 garlic clove, minced |
1 cup (4 ounces) shredded cheddar cheese |
5 pita breads (6 inches), halved |
Directions:
1. In a small bowl, combine the first six ingredients; set aside. In a large bowl, combine the turkey, peppers, tomato, salsa, onions, olives and garlic. Stir the oil mixture; pour over the turkey mixture and mix well. Stir in cheese. On a lightly greased griddle, heat pita breads on both sides. Spoon about 1/2 cup turkey mixture into each half. Yield: 5 servings.
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