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 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. |
Posted in Turkey Lunch Recipes
