Mexican Pita Pockets

Mexican Pita Pockets

½ pound white meat skinless turkey
½ cup chopped onion
1 can (16 ounces) ranch pinto beans (undrained)
2 cups shredded lettuce
½ cup salsa or taco sauce
1 cup tomato, chopped
3 whole wheat or white pita bread loaves, halved
1 cup grated non-fat cheddar cheese

Mock Sour Cream:
8 ounces fat-free cottage cheese, drained
1 tablespoon lemon juice
1 tablespoon plain fat-free yogurt
Blend until smooth

Brown turkey meat and onion in a bowl in the microwave about 3-4 minutes. Cover with a piece of waxed paper as you cook them. Drain. Add beans and salsa, heat thoroughly. Spoon ½ of the mixture into each pita pocket half. Top with lettuce, tomato, cheese, mock sour cream and additional salsa if desired.

Serves:  6                                                        Fat grams:  2.0
Phase:  3, 4                                              Protein:  29.6

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This recipe can be found in our Thin&Healthy Forever Cookbook. Pick up your copy from your local Thin&Healthy Center or order it now by clicking here