Grilled Turkey Greek Pita Pockets - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

1 each (415 g/14.7 oz)

Ingredients

	Metric	Imperial
Cooked Turkey Breast Strips, IQF	1.5 Kg	3 lbs 5 oz
Fresh Cucumber, 1/4" dice	2 L	8 cups
Fresh Cherry Tomatoes, halved	1.5 L	6 cups
Radishes, sliced thin	450 mL	1 3/4 cup
Green Peppers, diced	1 L	4 cups
Red Peppers, sliced thin	500 mL	2 cups
Red Onions, fresh, liced	500 mL	2 cups
Feta Cheese, drained & crumbled	625 g	2 3/4 cups
Greek Feta Dressing	250 mL	1 cup
Canola Oil	125 mL	1/2 cup
White Pita Bread, 66 g/2.3 oz each	25 each	25 each
Tzatziki Sauce, prepared	750 mL	3 cups

The day before, thaw the cooked turkey strips under refrigeration at <4°C/40°F.
Wash the cucumber, tomatoes, radishes, peppers, and onions. Slice the cherry tomatoes, onions, red peppers, and radishes. Dice the cucumbers and green peppers. Drain and crumble the feta cheese. Combine in a large bowl and add salad dressing. Toss salad and cover with wrap and hold at 4°C/40°F or lower until service.
On the grill top, heat the oil and sauté turkey strips until brown in colour and internal temperature reaches 74°C/165°F for at least 15 seconds. Transfer to an insert pan and cover with lid. Hold at >60°C/140°F until ready to assemble at point of service.
A point of service, on a pita bread, spread 30 mls/2 Tbsp of Tzatziki sauce, then add 250 mls/1 cup of prepared salad and top with 60 g of warmed grilled turkey strips.

Serve with french fries or roasted lemon greek potatoes (sides not included in nutritional information). May garnish with fresh parsley.