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1 (8-oz) turkey tenderloin
1 1/2 tsp Greek seasoning
1 cucumber
2/3 cup plain non-fat yogurt
1/4 cup finely chopped onion
2 tsp dried dill weed
2 tsp lemon juice
1 tsp olive oil
4 pita breads
1 1/2 cups romaine lettuce, shredded
1 thinly sliced tomato
2 tbsp crumbled feta cheese

Cut the tenderloin across the grain into 1/4-inch slices.  Sprinkle slices on both sides with the Greek seasoning and let stand for 5 minutes.

Cut 2/3 of the cucumber into thin slices.  Finely chop the remaining 1/3.  Combine in a small bowl with the yogurt, onion, dill, and lemon juice.

Heat the olive oil in a large skillet over medium heat.  Add the turkey slices and cook 2 to 3 minutes on each side until cooked through. 

Wrap 2 pita breads in a paper towel and microwave on high speed for 30 seconds, just until warmed.  Repeat with the remaining two breads.

Divide the lettuce, tomato, cucumber slices, turkey, cheese, and yogurt sauce evenly among the 4 breads.  Fold edges over and secure with toothpicks but remind everyone to remove toothpicks before eating.  Never leave toothpicks in food while eating.

Yield: 4 servings
Per serving: 319 calories, 42 g carbs, 27 g protein
Note: This recipe is from a 2009 issue of Diabetic Cooking.

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