Best 9 Hot Turkey Salad Pitas Recipes

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Welcome to the world of culinary delights! In this article, we'll guide you through the exciting journey of preparing the ultimate "Hot Turkey Salad Pitas". Bursting with flavor and packed with wholesome ingredients, this dish is sure to tantalize your taste buds and satisfy your cravings. Get ready to create a delectable meal that combines the warmth of roasted turkey, the freshness of crisp veggies, and the tangy zest of a creamy salad dressing, all wrapped in a soft and fluffy pita bread. Let's embark on this culinary adventure and discover the secrets to crafting the perfect hot turkey salad pitas.

Check out the recipes below so you can choose the best recipe for yourself!

MIDDLE EASTERN TURKEY PITAS



Middle Eastern Turkey Pitas image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound lean ground turkey
1 small onion (3/4 thinly sliced, 1/4 minced)
2 cloves garlic, minced
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper
1 large eggplant, cut into 1/2-inch-thick rounds
1/3 cup extra-virgin olive oil, plus more for the grill
4 pitas, tops trimmed
3 cups shredded iceberg lettuce
3/4 cup olive hummus
Vegetable chips, for serving

Steps:

  • Preheat a grill or grill pan to medium high. Combine the turkey, minced onion, garlic, coriander, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Form into four 4-inch-square patties. Transfer to a baking sheet and refrigerate until ready to grill.
  • Meanwhile, spread the eggplant on a paper towel-lined baking sheet. Sprinkle with salt and set aside 10 minutes, then pat dry.
  • Brush the eggplant with the olive oil and oil the grill grates. Grill the eggplant until tender and well marked, 4 to 5 minutes per side. Meanwhile, grill the turkey patties until marked and cooked through, 2 to 3 minutes per side.
  • Fill the pitas with the lettuce, a few eggplant slices, a turkey patty and the sliced onion. Thin the hummus with 3 tablespoons water, then spoon into the pitas. Serve with vegetable chips.

Nutrition Facts : Calories 690, Fat 40 grams, SaturatedFat 7 grams, Cholesterol 76 milligrams, Sodium 1184 milligrams, Carbohydrate 52 grams, Fiber 8 grams, Protein 33 grams, Sugar 7 grams

SWEET-AND-SPICY TURKEY PITAS



Sweet-and-Spicy Turkey Pitas image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 1 1/4 teaspoons curry powder in a skillet 20 seconds; let cool. Mix with 2 tablespoons cranberry sauce and 1/2 cup plain yogurt in a bowl. Add 2 cups chopped leftover turkey and 1/4 cup each chopped scallions and celery. Season with salt and add some toasted walnuts, if desired. Stuff into pitas lined with lettuce.

FRUITED TURKEY SALAD PITAS



Fruited Turkey Salad Pitas image

Leftover turkey gets a great makeover with this tasty spread that feeds a crowd. Apples, pecans and celery give Donna's delightful turkey salad a nice crunch. Donna Noel - Gray, ME

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1/2 cup reduced-fat plain yogurt
1/2 cup reduced-fat mayonnaise
2 tablespoons lemon juice
1/2 teaspoon pepper
4 cups cubed cooked turkey breast
2 celery ribs, thinly sliced
1 medium apple, peeled and chopped
1/2 cup finely chopped fresh spinach
1/3 cup dried cranberries
1/3 cup chopped pecans
8 pita breads (6 inches), halved
16 romaine leaves
8 slices red onion, separated into rings

Steps:

  • In a small bowl, combine the yogurt, mayonnaise, lemon juice and pepper. In a large bowl, combine the turkey, celery, apple, spinach, cranberries and pecans. Add yogurt mixture and stir to coat. Cover and refrigerate until chilled. , Line pita halves with lettuce and onion; fill each with 1/2 cup turkey mixture.

Nutrition Facts : Calories 393 calories, Fat 11g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 501mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

THAI TURKEY SALAD PITAS



Thai Turkey Salad Pitas image

Here's a quick and easy way to use up leftover turkey. My son likes to try foods from different nationalities, and he really enjoys these pitas. -Renee Dent, Conrad, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 cups cubed cooked turkey breast
2 cups coleslaw mix
1/2 cup golden raisins
1/3 cup chopped unsalted peanuts
1 green onion, chopped
1/4 cup lime juice
1/4 cup honey
3 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons chili sauce
1/2 teaspoon garlic powder
8 pita pocket halves

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the lime juice, honey, soy sauce, oil, chili sauce and garlic powder; pour over turkey mixture and toss to coat. Fill each pita half with 1/2 cup turkey mixture.

Nutrition Facts : Calories 418 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 929mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 5g fiber), Protein 29g protein.

TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI



Turkey Pitas With Cucumbers, Chickpeas and Tahini image

These vibrant, crunchy, creamy turkey sandwiches have all the flavors of falafel, but without the frying. They've got a lemony tahini dressing, soft chickpeas, and a cumin-scented tomato and cucumber salad, all packed into pitas with leftover turkey (use dark or white meat). The pickled red onions give these a wonderful brightness, and they're well worth the 10 extra minutes they take to make.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 16

1/2 cup thinly sliced red onion
2 tablespoons fresh lemon juice, plus more as needed
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon ground cumin
Pinch of granulated sugar
1/4 cup tahini
1 fat garlic clove, grated
1 (15-ounce) can chickpeas, drained and rinsed
1 cup diced cucumber
1/2 cup halved cherry tomatoes
2 tablespoons extra-virgin olive oil
2 pitas with pockets, halved through the equator
10 ounces cooked turkey, shredded or thinly sliced (about 2 1/2 cups)
1/2 cup cilantro leaves and tender stems
1/2 cup mint leaves and tender stems
Hot sauce, such as zhug or Tabasco (optional)

Steps:

  • In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
  • Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
  • Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
  • In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.

TURKEY PITA WITH CABBAGE, CUCUMBERS AND TAHINI DRESSING



Turkey Pita With Cabbage, Cucumbers and Tahini Dressing image

This shawarma-like pulled turkey sandwich, using Thanksgiving leftovers, is a great alternative to the mayo-and-cranberry-sauce fallback. Or it can be made any time of year with roast turkey, chicken or lamb.

Provided by David Tanis

Categories     sandwiches, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 cups very thinly sliced red cabbage
1 medium carrot, peeled and grated
Salt and pepper
2 tablespoons pomegranate molasses, or 2 tablespoons lime juice plus 1 teaspoon sugar
1 teaspoon grated garlic
1 cup peeled diced cucumber
2 tablespoons chopped mint
2 tablespoons tahini
2 tablespoons lemon juice
Pinch of cayenne
1 cup plain yogurt (do not use Greek-style yogurt)
2 tablespoons olive oil
3 cups shredded cooked dark meat turkey, or a mixture of dark and white meat
1/2 teaspoon ground toasted cumin
1/2 teaspoon ground toasted coriander
Pinch of crushed red pepper flakes
4 large pita breads
A few radishes, thinly sliced (optional)

Steps:

  • Put cabbage and carrot in a bowl, season with salt and pepper, then toss with pomegranate molasses and 1/2 teaspoon garlic and set aside. Put cucumber in a separate bowl and season with salt and chopped mint.
  • Make the tahini dressing: In a small bowl, stir together tahini, lemon juice, remaining 1/2 teaspoon garlic and cayenne. Whisk in yogurt and season with salt and pepper.
  • Put olive oil in a cast-iron skillet over medium-high heat. Add turkey and let sizzle. Season with salt, pepper, cumin, coriander and red pepper flakes. Stir-fry for 1 minute and turn off heat.
  • Warm pitas briefly in a toaster oven and cut in half to make 8 pockets. Spoon some warm turkey into each pita, then a spoonful of cabbage, a bit of cucumber, some sliced radish, if using, and a large dollop of tahini dressing. Serve 2 filled pockets per person.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 820 milligrams, Sugar 14 grams, TransFat 0 grams

EASY TURKEY PITA



Easy Turkey Pita image

Stuff soft and tasty pita bread with smoked turkey breast, tomatoes, cucumbers and creamy ranch dressing for this fast and Easy Turkey Pita recipe. Make these whether you're using up leftovers or simply want a quick sandwich stuffed with goodness.

Provided by My Food and Family

Categories     Lunch

Time 5m

Yield Makes 1 serving.

Number Of Ingredients 5

1 pita bread half
6 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast
2 thin tomato slices
2 thin cucumber slices
1 Tbsp. KRAFT Lite Ranch Dressing

Steps:

  • Fill bread with turkey, tomatoes and cucumbers.
  • Drizzle with dressing.

Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g

COOL TURKEY SALAD (FOR PITA OR SANDWICH)



Cool Turkey Salad (For Pita or Sandwich) image

This came from a Sun-Maid Raisin advertisement. I'm sure this would be just as lovely with chicken breast.

Provided by yogiclarebear

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups coarsely chopped cooked turkey breast
1/2 cup diced celery
1/2 cup diced red apple
1/3 cup raisins
1/3 cup low-fat plain yogurt or 1/3 cup reduced-calorie mayonnaise
salt and pepper
pita bread or other bread

Steps:

  • Combine turkey, celery, apple, raisins, and yogurt in a medium bowl. Season to taste with salt and pepper.
  • Serve in pita, with a cruncy lettuce leaf.

HOT TURKEY SALAD



Hot Turkey Salad image

This recipe is similar to the Hot Chicken Salad but not QUITE the same. I love the chow mein noodles in it.

Provided by Sherrybeth

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 cups cooked turkey, chopped in bite sized pieces
1 cup celery, finely chopped
2 tablespoons onions, finely chopped
2 tablespoons lemon juice
1/4 teaspoon pepper
1 (10 1/2 ounce) can cream soup (I have used chicken, celery and mushroom and they all work well)
3/4 cup evaporated milk
1 cup mayonnaise
1/4 cup water
3 hard-boiled eggs, chopped well
1 cup almonds, chopped
2 cups chow mein noodles

Steps:

  • Blend soup, milk and water.
  • Add the almonds and mix well.
  • Add the remaining ingredients EXCEPT the noodles.
  • Pour into 9 x 11 inch pan which has been lightly greased.
  • Sprinkle with chow mein noodles.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 614, Fat 39.5, SaturatedFat 7.3, Cholesterol 196.2, Sodium 565.9, Carbohydrate 27.2, Fiber 3.7, Sugar 4.5, Protein 39.5

Tips:

  • Use Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor.
  • Choose Ripe Avocado: Use a perfectly ripe avocado for a creamy and flavorful spread.
  • Don't Overcook the Turkey: Be careful not to overcook the turkey, as it can become dry and tough.
  • Use a Variety of Mix-Ins: Feel free to add different mix-ins to your salad, such as bacon, cheese, or hard-boiled eggs.
  • Experiment with Different Bread or Wraps: Try using different types of bread or wraps for a change of pace, such as tortillas, croissants, or naan bread.

Conclusion:

These hot turkey salad pitas are a delicious and satisfying meal that are perfect for lunch, dinner, or a quick snack. With a variety of flavor and texture combinations, they're sure to please everyone. So next time you have leftover turkey, don't just make a sandwich - try one of these hot turkey salad pitas instead!

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