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Smoked Turkey Caesar Salad Pita
Makes 4 servings (1 filled pita half
each)
Prep Time: 10 minutes
Cooking Time: Up to 10 minutes
1 - yellow bell pepper
2 - tablespoons fat free Caesar dressing, divided
2 - whole wheat pita pockets (6 inch), cut crosswise in
half
12 - fresh baby spinach leaves, stemmed
4 - ounces Deli Thin Oven Roasted Turkey Breast
2 - Roma tomatoes, thinly sliced
1/3 - cup packed-in-water sliced artichoke hearts,
drained
8 - rings of red onion
Preheat grill to medium heat.
- Place pepper on grill.
- Roast 10 minutes, or until skin
turns black on all sides, turning occasionally.
- Place in
paper bag; close tightly.
- Let stand 5 minutes, or until
skin rubs off easily.
- Remove stem and seeds; discard.
-
Coarsely chop remaining pepper; set aside.
- Spread inside of each pita half with 1-1/2 teaspoons
dressing.
- Fill pitas evenly with spinach, turkey, tomatoes,
peppers, artichokes and onion.
- Serve.
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