Turkey Slaw in Pita Pockets

Portion Size: 1 cup mixture in 1 pita

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 Pound fresh lean ground turkey 
2 teaspoons garlic powder
1/2 Cup purchased teriyaki sauce
1 (8 Ounce) can sliced water chestnutsDrained. (optional)
1 Cup diced red bell pepper Washed, trimmed and diced
3 Tablespoons dried parsley flakes 
4 Cups purchased coleslaw blend Washed
1/2 Cup rice vinegar 
8 Pita pocket breadsMay use whole grain


Steps:Directions: Critical Control Point /Quality Assurance
1Spray large nonstick skillet with nonstick cooking spray.
2Add turkey, garlic and 1 tablespoon of the teriyaki sauce.
3Cook and stir over medium high heat until turkey is longer pink and lightly browned.
4Stir in water chestnuts, bell pepper, parsley and remaining teriyaki sauce.  
5Remove from heat cover and cool.  
6In medium bowl, combine cooled turkey mixture, coleslaw blend and vinegar.  Mix well.  
7Refrigerate mixture at least 1 hour to blend flavors.  
8To serve, spoon coleslaw mixture into pocket bread halves.  

Jacqueline Larson M.S., R.D.N. and Associates