Wednesday, August 22, 2012

Mini Turkey Pitas with Avocado and Red Onion

I’m so sick of ham. Sick and tired of ham. Ham sandwiches. Hot ham and cheese. Dirty crockpot water ham. Yeah, you know what I’m talking about. The ham that is at every seemingly respectable church, community, or family event in the Midwest. It just sits in dirty water for 6 hours as people grab stale buns and make sandwiches with it Makes my skin crawl just thinking about it.

I, on the other hand, have a much more refined palate and choose to snarf down taco dip and lemon squares and bbq baked chips like my life depends on it. But that's neither here nor there...

But, not every day holds such an occasion as the annual church picnic or a second cousins graduation party. On those days there is no dirty crockpot water ham (thank goodness). There’s just lunch.

And lately one of my go-to lunches has been these turkey wraps. They’re quick, super customizable, and healthy. Plus, these little pita pockets I purchased on impulse at the grocery store are the perfect size. Not so small that they don’t hold anything but small enough to totally justify two.

Look how cute they are!

Turkey Pitas (makes 2)

2 Itsy-Bitsy (yes, their real name) Multigrain Pita Pockets

2 slices turkey breast, such as Jennie-O Italian Rubbed Turkey

½ avocado, mashed with 1 tsp. lemon juice and pinch of salt, divided

2 TBSP chopped or sliced red onion, divided

Grab two pitas and open them up. Stretch them out really well so the turkey will fit. 

Lay turkey slices on flat surface. 

Spread half o the avocado over each slice and then top with half the red onion. Feel free to add/change veggies according to preference.

Roll turkey slices lengthwise and stuff into pita pockets.

Serve with fresh veggies such as carrots or cherry tomatoes for a quick and healthy lunch!

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