Honeycrisp Apple & Turkey Salad Pita Pockets

Serves 4 · 18 min prep · 2 min cook

Ingredients

• 2 cups cooked turkey breast, diced
• 1 large Honeycrisp apple, cored and diced
• 2 celery stalks, finely diced
• 1/2 cup red grapes, halved
• 1/3 cup toasted walnuts, chopped
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 2 tbsp fresh tarragon or parsley, chopped
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 whole-wheat pita pockets
• 8 butter lettuce leaves

Instructions

1. 1In a large mixing bowl combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, honey, salt, and pepper. Whisk until the dressing is smooth and lightly tangy-sweet.
2. 2Add the diced turkey breast, diced Honeycrisp apple, finely diced celery, halved grapes, and chopped walnuts to the bowl.
3. 3Fold everything together gently with a spatula until the turkey and fruit are evenly coated and no dry spots remain; the apple should stay crisp.
4. 4Stir in the chopped tarragon or parsley. Taste and adjust salt or lemon if needed. Cover and chill 10 minutes so the flavors marry while you prep the pitas.
5. 5Warm the pita pockets briefly in a dry skillet over medium heat or in the microwave for 15 seconds so they become pliable and easier to open without tearing.
6. 6Carefully split each pita to form a pocket. Line the inside of each with two butter lettuce leaves to create a moisture barrier.
7. 7Spoon the apple-turkey salad generously into each pita, packing it firmly but not so full that it bursts.
8. 8Serve immediately or wrap tightly in parchment for portable lunches; the salad stays crisp for up to 2 days refrigerated and the first Honeycrisps of the season make every bite bright.