Best 2 Warm Greek Pita Sandwiches With Turkey And Cucumber Yogurt Sauce Recipes

Indulge in the delightful flavors of the Mediterranean with our warm Greek pita sandwiches, a harmonious blend of tantalizing ingredients that will transport your taste buds to the sunny shores of Greece. These sandwiches are not just a meal; they are a culinary journey that starts with the irresistible aroma of toasted pita bread, enveloping a succulent filling of tender turkey, roasted red peppers, crisp cucumber, and tangy red onion. Drizzled with a refreshing cucumber yogurt sauce, each bite is a symphony of flavors and textures that will leave you craving more. And for those who prefer a vegetarian option, we have a delectable roasted red pepper and halloumi sandwich that is equally satisfying. Served with a side of fresh oregano and a sprinkle of feta cheese, these sandwiches are a testament to the culinary richness of Greek cuisine. Get ready to embark on a delightful culinary adventure with our warm Greek pita sandwiches and immerse yourself in the vibrant flavors of the Mediterranean.

Let's cook with our recipes!

GREEK TURKEY PITAS

Greek Turkey Pitas image

"We like to fix these generous sandwiches whenever we have leftover turkey in the house," Jean Graf-Joyce writes from Albany, Oregon. "They're easy to make and a perfect choice for a light meal on the deck or patio."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/4 cup plain yogurt
1/4 cup chopped seeded peeled cucumber
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/4 pound cooked turkey breast, cubed
2 whole pita breads, warmed
1 small tomato, sliced
2 slices red onion, halved
2 pitted Greek olives, sliced
2 pepperoncini, sliced
1/2 cup shredded lettuce
2 tablespoons crumbled feta cheese

Steps:

In a small bowl, combine the first five ingredients. Stir in the turkey. Cover and refrigerate for at least 1 hour., Spoon turkey mixture onto each pita; top with tomato, onion, olives, pepperoncini, lettuce and feta cheese. Fold in half.

Nutrition Facts : Calories 313 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 690mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI

Turkey Pitas With Cucumbers, Chickpeas and Tahini image

These vibrant, crunchy, creamy turkey sandwiches have all the flavors of falafel, but without the frying. They've got a lemony tahini dressing, soft chickpeas, and a cumin-scented tomato and cucumber salad, all packed into pitas with leftover turkey (use dark or white meat). The pickled red onions give these a wonderful brightness, and they're well worth the 10 extra minutes they take to make.

Provided by Melissa Clark

Categories dinner, lunch, weekday, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 cup thinly sliced red onion
2 tablespoons fresh lemon juice, plus more as needed
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon ground cumin
Pinch of granulated sugar
1/4 cup tahini
1 fat garlic clove, grated
1 (15-ounce) can chickpeas, drained and rinsed
1 cup diced cucumber
1/2 cup halved cherry tomatoes
2 tablespoons extra-virgin olive oil
2 pitas with pockets, halved through the equator
10 ounces cooked turkey, shredded or thinly sliced (about 2 1/2 cups)
1/2 cup cilantro leaves and tender stems
1/2 cup mint leaves and tender stems
Hot sauce, such as zhug or Tabasco (optional)

Steps:

In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.

Tips:

For crispier pitas, preheat the oven to 400°F (200°C) and lightly brush the pitas with olive oil before baking for 5-7 minutes.
To make the cucumber yogurt sauce more flavorful, add a tablespoon of chopped fresh dill or mint.
To add a bit of heat to the sandwiches, sprinkle some red pepper flakes or paprika on the turkey before assembling.
If you don't have any pita bread, you can use whole wheat tortillas instead.
You can also add other vegetables to the sandwiches, such as sliced tomatoes, shredded lettuce, or roasted bell peppers.

Conclusion:

These warm Greek pita sandwiches with turkey and cucumber yogurt sauce are a quick and easy meal that's perfect for busy weeknights. They're also a great way to use up leftover turkey from Thanksgiving or Christmas dinner. The sandwiches are flavorful and satisfying, and the cucumber yogurt sauce adds a refreshing touch. Whether you're looking for a simple lunch or a light dinner, these sandwiches are sure to please.