Mexican Pita Pockets Recipe
Ingredients
| 1/2 lb. gound white meat skinless turkey | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Pinto beans | 1 Can (10oz), undrained | |
| 1/2 cup salsa or taco sauce | ||
| 3 whole wheat or white pita bread loaves, halved | ||
| Lettuce | 2 Cup (16 tbs), shredded | |
| Tomato | 1 Cup (16 tbs), chopped | |
| 1 cup grated non-fat Cheddar cheese | ||
| Cottage cheese | 1 Carton (1l), drained (Mock Sour Cream:) | |
| Lemon juice | 1 Tablespoon (Mock Sour Cream:) | |
| 1 Tbs. plain non-fat yogurt | ||
Directions
For Mock Sour Cream: Blend ingredients in a blender until smooth.
Set aside.
Note: You can use fat-free sour cream instead of mock sour cream.
Brown turkey meat and onion in a bowl in the microwave about 3-4 minutes.
Cover with a piece of waxed paper as you cook them.
Drain.
Add beans and salsa and heat.
Spoon 1/2 of the mixture into each pita pocket half.
Top with lettuce, tomato, cheese, Mock Sour Cream, and additional salsa if desired.
Set aside.
Note: You can use fat-free sour cream instead of mock sour cream.
Brown turkey meat and onion in a bowl in the microwave about 3-4 minutes.
Cover with a piece of waxed paper as you cook them.
Drain.
Add beans and salsa and heat.
Spoon 1/2 of the mixture into each pita pocket half.
Top with lettuce, tomato, cheese, Mock Sour Cream, and additional salsa if desired.
Chef
