Summer is coming to an end and many kids are already back in school. Most of us are looking for some new lunch ideas whether it be for ourselves to take to the office, or to pack for Susie’s lunchbox. Turkey seems to be the protein of choice when it comes to healthy sandwiches and salads, and you can buy it ready-made at the deli counter in almost any grocery store.
Pita pockets are fun way to create stuffed sandwiches because you can fill them with all sorts of veggies and meats and they are easy to eat. In this recipe, I filled these pockets with Jennie-O Sweet Thai Chili Turkey deli meat, some sliced cabbage, red peppers and a handful of bean sprouts. I topped each pocket with a dollop of a simple spread made with light mayonnaise and sweet chili sauce.
These pockets are not only a delight to eat, they are just as easy to make. I love the idea of a handheld Thai treat for lunch, it really beats another PB&J. Also, you can make these pitas a night ahead and wrap in plastic wrap, or store them one of those super cool compartmentalized lunch boxes.
2 whole pitas, sliced in half
1/2 pound Jennie-O Sweet Thai Chili Turkey Breast, sliced
1/2 red bell pepper
1/4 Chinese cabbage
1 cup bean sprouts
1/2 cup light mayonnaise
3 tablespoons sweet chili sauce, found in most grocery stores
(Makes 4 Pitas)
1. Remove turkey from any packaging. Slice peppers and cabbage thinly, set aside. Wash and dry bean sprouts.
2. Slice pitas in half and open pockets with a butter knife, set aside.
3. Mix together mayonnaise and chili sauce.
4. Begin filling pockets with a few slices of cabbage, peppers and bean sprouts. Fill with a few slices of turkey and top with a dollop of sweet chili mayo. Wrap in plastic or store in an airtight container, refrigerate until ready to eat. Enjoy!