Turkey Gyros

Toast pitas by brushing both sides with oil, then broil until lightly toasted, 1–2 minutes per side.

Makes 2 servings Total time: 30 minutes

COMBINE:

1/2 1 1 1

HEAT:

1 1 1/2

1/2

OFF HEAT, STIR IN:

1/4 1/4 1/4 1/4 1/4 cup chopped romaine cup each thinly sliced cucumber and red onion cup halved Kalamata olives cup quartered grape tomatoes cup sliced pepperoncini

SPREAD:

2 cup plain yogurt

Tbsp. chopped fresh parsley tsp. chopped fresh dill tsp. minced fresh garlic Salt and black pepper to taste

Tbsp. olive oil cup chopped cooked turkey cup canned chickpeas, drained and rinsed tsp. each dried marjoram, rosemary, thyme, salt, and black pepper pitas (7–8-inch), toasted Crumbled feta

Combine yogurt, parsley, dill, and garlic in a bowl for the sauce; season with salt and pepper, then chill.

Heat oil in a nonstick skillet over medium-high. Add turkey, chickpeas, marjoram, rosemary, thyme, 1/2 tsp. salt, and 1/2 tsp. pepper; cook 5 minutes.

Off heat, stir in romaine, cucumber, onion, olives, tomatoes, and pepperoncini.

Spread 2 Tbsp. sauce onto each pita; top with turkey mixture, feta, and remaining sauce.

Per serving: 495 cal; 18g total fat (2g sat); 55mg chol; 1610mg sodium; 52g carb (5g fiber, 8g total sugars); 31g protein