Turkey and Veggie Pita Pocket

  • Serves: 3


  • 12 ounces fully-cooked turkey breast, coarsely chopped
  • 1 Cup fresh mushrooms, thinly slices
  • 1-1/2 Cups shredded zucchini
  • 2 green onions, sliced
  • 1 Cup red bell pepper, cut into ¼ inch x 1 inch strips
  • ¾ Cup grated mozzarella cheese
  • ½ teaspoon each salt and pepper
  • 3 6-inch pita pocket breads, cut in half


  1. In medium-size bowl combine turkey, mushrooms, zucchini, onion, red pepper, cheese, salt and pepper. Cover and refrigerate at least one hour or overnight to allow flavors to blend. (Please note leftover turkey has a shelf life of three days if properly refrigerated.)
  2. To serve, place 1 cup turkey mixture into each pita pocket half.

Pockets may be served warm. To heat in microwave oven, wrap pita pocket in paper towl. Arrange wrapped pocket on microwave-safe plate. Microwave at HIGH (100% power) 1 to 1-1/2 minutes or until filling is warm.

Recipe Source

The National Turkey Federation