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 chestnuts	Drained. (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 breads	May use whole grain

Directions:

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