© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
25 4-oz TURKEY BREAST CUTLETS
13 oz low-calorie Greek dressing, prepared
7 Medium tomato
3 Medium cucumber
7 Medium green pepper
25 Each whole wheat pita bread
7 oz butter substitute for broiling
3 Heads Romaine lettuce, washed and chilled
7 oz black olives, sliced
1-1/2 lbs Feta cheese, crumbled
2-1/2 Pints low-calorie Greek dressing, prepared
Marinate turkey breast cutlets in dressing for 30 minutes in refrigerator.
Slice tomatoes and cucumbers and chop green peppers. Cover and hold for service in cooler.
Cut each pita bread in half. Cover and hold for service.
Broil or grill turkey breast cutlets 2-1/2 to 3 minutes per side or until cutlets reach an internal temperature of 165 degrees F. Discard marinade. Slice into strips.
Fill 2 pita halves with lettuce, tomato, cucumber, green pepper, turkey strips, sliced olives and Feta cheese.
Serve pitas on plate with 1-1/2 ounces of Greek dressing in ramekin.
Note: Use 1/25 of all ingredients to make 1 portion.
Total Calories 460
Calories from Fat 90
Total Fat 10 g
% Daily Total Fat 15
Saturated Fat 4 g
% Daily Saturated Fat 20
Cholesterol 90 g
% Daily Cholesterol 30
Sodium 1290 mg
% Daily Sodium 54
Total Carbohydrates 53 g
% Daily Total Carbohydrates 18
Dietary Fiber 8 g
% Daily Dietary Fiber 32
Sugars 12 g
Protein 40 g
% Daily Protein 60
% Daily Vitamin C 70
% Daily Calcium 15
% Daily Iron 25