1 turkey tenderloin (8 oz)*
1 1/2 tsp Greek Seasoning
2/3 c plain nonfat yogurt
1/4 c finely chopped onion (I leave this out since I hate raw onions)
2 Tbsp dried dill weed
2 tsp fresh lemon juice
1 t olive oil
4 Greek pita breads (a thicker softer kind that you just fold in half)
1 1/2 c shredded romaine lettuce (sadly I had none tonight so it's missing from the photo)
1 tomato, thinly sliced
2 Tbsp crumbled feta cheese
Cut turkey tenderloin across grain into 1/4" slices. Place turkey slices on plate; lightly sprinkle both sides with Greek Seasoning. Let stand 5 minutes. Cut 2/3 of cucumber into thin slices. Finely chop remaining cucumber. Combine chopped cucumber, yogurt, onion, dill and lemon juice in small bowl. Heat olive oil in large skillet over medium heat until hot. Add turkey. Cook 2 minutes on each side or until cooked through. Wrap 2 pitas in paper towel and microwave on high for 30 seconds or until warmed. Repeat with remaining pitas. Divide lettuce, tomato, cucumber slices, turkey, cheese and yogurt and cucumber sauce evenly among pita breads. Fold in half and secure with toothpicks.
*I can no longer find unseasoned turkey tenderloins locally, but if you can find one, it's much more tender than chicken breasts, which is what I use now. If you can find them they are worth the money.
Sorry about the bad photo.