Lemon Herb Turkey Pita Pockets with Cucumber Yogurt

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 lb ground turkey (93% lean)
• 2 Tbsp, divided olive oil
• 3, minced, divided garlic cloves
• 1 tsp lemon zest
• 3 Tbsp, divided lemon juice
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 3/4 cup plain Greek yogurt
• 1/2, grated English cucumber
• 2 Tbsp chopped fresh dill or mint
• 4 large whole-wheat pita breads
• 2 cups shredded romaine lettuce
• 1 cup, halved cherry tomatoes
• 1/4 cup thinly sliced red onion
• 1/3 cup crumbled feta cheese

Instructions

1. 1In a medium bowl, combine ground turkey with olive oil, half the minced garlic, lemon zest, lemon juice, oregano, cumin, salt, and black pepper. Mix gently with a fork until just combined—do not overwork.
2. 2Heat the remaining olive oil in a large nonstick skillet over medium-high heat. Add the seasoned turkey in loose clumps and cook 6–8 minutes, breaking it into crumbles with a wooden spoon, until browned and cooked through with no pink remaining.
3. 3In the last minute of cooking, squeeze another tablespoon of lemon juice over the turkey and toss so the pan juices become glossy and bright. Taste and add a pinch more salt if needed, then remove from heat.
4. 4While the turkey cooks, grate the cucumber on the large holes of a box grater and squeeze out excess liquid with your hands or a clean towel. Stir the cucumber into the Greek yogurt with the remaining garlic, remaining lemon juice, chopped dill or mint, and salt to make a thick tzatziki-style sauce.
5. 5Warm the pita breads in a dry skillet over medium heat for 30–45 seconds per side, or wrap in a damp paper towel and microwave 20 seconds, until soft and pliable. Carefully open each pita to form a pocket.
6. 6Spread 2–cucumber yogurt inside each pita. Fill with a generous scoop of lemon herb turkey, then pack in shredded romaine, halved cherry tomatoes, and sliced red onion.
7. 7Sprinkle crumbled feta over the fillings and add an extra dollop of yogurt sauce on top if desired. Press the pita gently closed so everything stays put.
8. 8Serve immediately while the turkey is warm and the pita is soft. For packed lunches, keep the turkey, sauce, and fresh toppings separate and assemble just before eating to prevent sogginess.