Greek seasoning, feta cheese and cucumber sauce give my lightened-up gyros an authentic taste. Instead of feta cheese, we sometimes use cheddar or Monterey Jack.
—DONNA GARVIN GLENS FALLS, NY
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 medium cucumber, peeled
2/3 cup reduced-fat sour cream
1/4 cup finely chopped onion
2 teaspoons dill weed
2 teaspoons lemon juice
1 teaspoon olive oil
1/2 pound turkey breast tenderloin, cut into 1/4-inch slices
1 1/2 teaspoons salt-free Greek seasoning
8 thin tomato slices
4 pita breads (6 inches), warmed
1 1/2 cups shredded lettuce
2 tablespoons crumbled feta cheese
1. Finely chop one-third of the cucumber; place in a small bowl. Toss with sour cream, onion, dill and lemon juice. Thinly slice the remaining cucumber.
2. In a nonstick skillet, heat oil over medium-high heat. Add turkey; cook and stir 5-7 minutes or until no longer pink. Sprinkle with Greek seasoning.
3. Serve turkey, tomato and sliced cucumber on pita breads. Top with lettuce, cheese and sauce.
PER SERVING 1 gyro equals 328 cal., 7 g fat (4 g sat. fat), 53 mg chol., 446 mg sodium, 42 g carb., 3 g fiber, 24 g pro. Diabetic Exchanges: 2 1/2 starch, 2 lean meat, 1 vegetable, 1 fat.