⅓ cup low-fat lemon yogurt
1 tablespoon reduced-calorie mayonnaise
⅓ teaspoon finely crushed dried tarragon leaves
2 cups chopped cooked turkey breast
⅓ cup seedless green grapes, halved
4 miniature whole wheat pitas
4 lettuce leaves
1 cup whole strawberries
Combine the yogurt, mayonnaise, and tarragon in a bowl and whisk to blend. Fold in the turkey and grapes. Chill, covered, for at least 1 hour. Trim the tops from the pitas to form pockets. Line the inside of each pita pocket with a lettuce leaf and fill carefully with turkey mixture. Garnish each plate with ¼ cup whole strawberries.
Yield: 4 servings
National Turkey Federation
The same knife should never be used to cut meat and then vegetables, fruits, or other foods—this leads to cross-contamination.