Warm Greek Pita Sandwiches With Turkey and Cucumber-Yogurt Sauce
Provided by: USA WEEKEND columnist Pam Anderson

"The perfect ending to the holiday turkey is this Greek-inspired sandwich served in a warmed pita. It is filled with lettuce, tomatoes, and turkey, and topped with a homemade cucumber sauce."  Original recipe yield: 4 servings.




INGREDIENTS:
1/2 cup sour cream 
1/2 cup plain low-fat yogurt 
1/2 cup cucumber, peeled, grated and squeezed as dry as possible 
2 teaspoons red or rice wine vinegar 
2 garlic cloves, minced 
1/2 teaspoon Salt and pepper, to taste 
4 large pitas 
2 tablespoons olive oil 
1 large onion, peeled, halved and cut into chunky wedges 
3 cups leftover roast turkey, pulled into bite-sized pieces 
1 teaspoon oregano 
1 1/2 cups shredded lettuce (preferably romaine) 
1 cup cherry tomatoes, halved and lightly salted 

DIRECTIONS:
1.Adjust oven rack to middle position. Heat oven to 300 degrees. 
2.In a small bowl, mix sour cream, yogurt, cucumber, vinegar, 1 minced garlic clove, and salt and pepper to taste; set aside. 
3.Place pitas in oven; bake until warm and pliable, 7 minutes. Cut in half. Meanwhile, heat oil in a large skillet over high heat. Carefully add onion; saute until spotty brown but still crisp, 2 to 3 minutes. Add turkey, oregano and remaining minced garlic; continue to saute until heated through, another 2 minutes. 
4.Serve, letting guests fill their own pitas with lettuce first, followed by turkey, tomatoes and cucumber sauce. 

Find the Perfect Recipe from Pam Anderson.