1/2 c sour cream
1/2 c plain low-fat yogurt (I use full-fat)
1/2 cucumber, peeled, grated and squeezed as dry as possible (or very finely diced)
2 tsp red or rice wine vinegar
2 garlic cloves, minced
1/2 tsp salt and pepper to taste (I added only salt)
4 large pitas
2 Tbsp olive oil
1 large onion, peeled, halved and cut into chunky wedges
3 cups leftover turkey, pulled into bite-sized pieces (I omitted the turkey to make vegetarian)
1 tsp oregano
1 1/2 c shredded lettuce (preferably romaine)
1 c cherry tomatoes, quartered and lightly salted (I left out the salt)
1. Adjust oven rack to middle position. Heat oven to 300 degrees.
2. In small bowl, mix sour cream, yogurt, cucumber, vinegar, 1 minced garlic clove, and salt and pepper to taste; set aside.
3. Place pitas in oven; bake until warm and pliable, 7 minutes. Cut in half and keep warm. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and saute until spotty brown, but still crisp, 2 to 3 minutes. Add turkey (optional), oregano, and remaining minced garlic; continue to saute until heated through, another 2 minutes.
4. Serve, letting guests fill their own pitas with lettuce first, followed by turkey, tomatoes and cucumber sauce.
Note: I made this for my family last night and spaced at the grocery store and accidentally bought flat bread pitas instead of the pocket sort. They actually preferred it made this way, wrapping the pita around the filling like a burrito.
This recipe is from allrecipes.com.