Turkey Parmesan-Stuffed Pitas
Updated: January 7, 2009
1 cup light mayonnaise
6 tablespoons finely grated Parmesan cheese
1 tablespoon capers, chopped
2 tablespoons fresh lemon juice
Freshly ground black pepper to taste
8 pitas with pockets, about 4 inches in diameter
1-1/2 pounds of turkey breast, thinly sliced
Tomato slices
Flat leaf parsley
For Parmesan mayonnaise: combine the mayonnaise in a mixing bowl with the Parmesan cheese, capers and lemon juice. Blend well. Add freshly ground black pepper to taste. Place in refrigerator for at least 30 minutes. Cut off a small strip from the top of each pita, allowing access to pocket. Evenly divide the Parmesan mayonnaise and the turkey slices among the pita pockets. Fill each pocket with tomato slices and parsley leaves. Refrigerate. Before picnic, remove from refrigerator and pack in a coller. Makes 8 servings.
* Sourdough may be substituted
** Any variety of parsley may be substituted
