Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Pita Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound ground turkey
- 1 tablespoon margarine or butter
- 1/2 teaspoon poultry seasoning
- 2 pita breads (6 inches in diameter)
- 1 medium tomato, thinly sliced
- 1 medium stalk celery, sliced (1/2 cup)
- 1/2 cup shredded sharp Cheddar cheese (2 ounces)
- 1/2 cup sour cream
- 1/3 cup mayonnaise or salad dressing
- 1 tablespoon chopped onion
- Paprika, if desired
- =
Directions
Heat oven to 425 F.
Cook turkey, margarine and poultry seasoning in 10-inch skillet over medium heat, stirring occasionally, until turkey is no longer pink; drain.
Split each pita bread around edge with knife to make 2 rounds.
Line bottom and about halfway up sides of ungreased square pan, 9x9x2 inches, with pita breads (they will overlap slightly in middle).
Layer turkey, tomato and celery on pitas.
Mix remaining ingredients except paprika; spoon over top.
Sprinkle with paprika.
Bake 12 to 15 minutes or until topping is light brown.
Makes 4 servings