Thai Turkey Pita Sandwich

Chef Thomas


  • 3 tablespoons Teriyaki sauce
  • 1/2 teaspoon crushed red pepper
  • 1/2 pound 99% fat-free ground turkey
  • 1/4 cup fat-free mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 clove garlic crushed
  • 1 1/2 cups thinly sliced cabbage
  • 1/2 cup grated carrot
  • 1/2 cup fresh cilantro


  • Combine two tablespoons teriyaki sauce and crushed pepper in a shallow dish.
  • Add turkey, toss to coat well. Cover and refrigerate for thirty minutes.
  • Combine mayonnaise, remaining one tablespoon of teriyaki sauce, lime juice and garlic in a medium bowl.
  • Add cabbage, carrot and cilantro, and mix well.
  • Coat a large nonstick pan with cooking spray and place over medium-high heat.
  • Add ground turkey, breaking in small pieces. Cook for a few minutes, stirring until the meat is no longer pink.
  • Serve turkey in pita halves or fat-free tortillas and top with cabbage mixture.
  • Cooked brown rice mixed with cucumber slices compliments this dish well.
  • Sprinkle with chopped peanuts if desired. This may be served at room temperature or chilled.