Tired of turkey sandwiches? Try Beverly Graml’s fresh-tasting adaptation—a warm spicy stir-fry tucked into pita bread. “A neighbor game me this quick-and-easy recipe years ago,” she pens from Yorktown, Virginia. “It’s been my most popular day-after-turkey dish ever since.”,
Ingredients
- 1/2 teaspoon cornstarch
- 1/3 cup water
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon canola oil
- 1 medium sweet red pepper, julienned
- 3 garlic cloves, minced
- 1/2 to 1 teaspoon curry powder
- 1/4 teaspoon cayenne pepper
- 3 cups coarsely shredded cooked turkey
- 3 green onions, sliced
- 8 whole wheat pita pocket halves, warmed
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
2 filled pita halves: 394 calories, 10g fat (2g saturated fat), 106mg cholesterol, 692mg sodium, 40g carbohydrate (7g sugars, 5g fiber), 37g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1 fat.
