Light Greek Gyros with Tzatziki Sauce
Prep Time
20mins
Time to Table
30mins
Servings
6
Ingredients
- 1 1/4 pound 93% lean ground turkey
- 1/2 teaspoon dried oregano
- 3 garlics clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced seedless cucumber
- 1 Roma tomato, seeded and diced
- 1/4 cup pitted Kalamata olives, halved
- 3/4 cup Daisy Light Sour Cream
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1/4 cup shredded cucumber, squeezed dry
- 1 teaspoon dried dill weed
- 6 6.5-inch whole wheat pita pockets, cut in half
Ingredients
- 1 1/4 pound 93% lean ground turkey
- 1/2 teaspoon dried oregano
- 3 garlics clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced seedless cucumber
- 1 Roma tomato, seeded and diced
- 1/4 cup pitted Kalamata olives, halved
- 3/4 cup Daisy Light Sour Cream
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1/4 cup shredded cucumber, squeezed dry
- 1 teaspoon dried dill weed
- 6 6.5-inch whole wheat pita pockets, cut in half
Directions
- Cook the spinach as directed on the package; drain and press with paper towels to remove all of the moisture.
- Meanwhile, heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and cook for 1 minute.
- Whisk the sour cream, milk, cheese, flour and salt in a small bowl. Stir into the onions in the skillet. Cook the sauce until bubbly and thick. Stir the spinach into the sauce until well mixed and serve.
- Calories:368
- Cholesterol:707
- Dietary Fiber:5
- Protein:26
- Sodium:667
- Total Carbohydrate:39
- Total Fat:12
