Serves: 4
Total Calories: 237

2 pita bread
butter or margarine, softened
Dijon style mustard
2 zucchini small quartered lengthwise and thinly sliced
1 cup carrot shredded
1/4 cup mayonnaise or ranch salad dressing
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon onion powder
dash salt
4 ounces turkeys cooked, thinly sliced
1 tomato small, halved and thinly sliced
3/4 cup alfalfa sprouts

Cut each pita in half to make two pockets. Lightly spread insides with butter and mustard.

In a medium bowl, stir together zucchini, carrot, mayonnaise, lemon-pepper seasoning, onion powder, and salt.

To assemble, arrange in order, one-fourth of the turkey, one-fourth of the vegetable mixture, 2 or 3 tomato slices, and one-fourth of the sprouts in each pita half. Gently press together for easier handling. Serve immediately.


Serve with chips, melon wedges, and assorted cookies.

Nutritional Facts:

Serves: 4
Total Calories: 237
Calories from Fat: 125

More Recipes from the Simple Dishes/Summer Days Cookbook:
Chicken Tacos
Ham Salad Croissants
Land and Sea Sandwiches
Philadelphia Steak Sandwich
Turkey Pita Sandwiches