Greek seasoning, feta cheese and cucumber sauce provide my lightened-up gyros with 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 whole pita breads, warmed
1 1/2 cups shredded lettuce
2 tablespoons crumbled feta cheese
1. Finely chop one-third of the cucumber; place it in a small bowl. Toss with sour cream, onion, dill and lemon juice. Thinly slice the remaining cucumber.
2. In a nonstick skillet, heat the oil over medium-high heat. Add the 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.
TO MAKE YOUR OWN SALT-FREE GREEK SEASONING Using a small bowl, combine 1 1/2 tsp. dried oregano, 1 tsp. each dried mint and dried thyme, 1/2 tsp. each dried basil, dried marjoram and dried minced onion, and 1/4 tsp. dried minced garlic. Store airtight in a cool dry place for up to 6 months. Yield: 2 Tbsp.