Greek Turkey Mini Pita Sandwich

Ingredients

• 1 (12- to 13-ounce) unseasoned turkey tenderloin*
• 1/2 cup olive oil
• 1 teaspoon finely chopped fresh dill
• 1 teaspoon finely chopped fresh garlic
• 1 teaspoon fresh lemon juice
• 1 1/2 cups plain Greek yogurt
• 1 small (1 cup) cucumber
• chopped
• 4 teaspoons fresh lemon juice
• 2 teaspoons finely chopped fresh dill
• 4 (3/4-ounce) slices Land O Lakes Deli 4 Cheese Italian Blend
• cut into quarters
• 8 (5-inch) mini whole wheat pita pockets**
• 1 cup baby spinach leaves
• 1/3 cup grape tomatoes
• sliced

Instructions

1. Cut turkey tenderloin into 8 (about 1/2-inch thick) slices.
2. Place all marinade ingredients into large resealable plastic food bag; add turkey pieces.
3. Tightly seal bag.Turn several times to coat turkey well.
4. Place in 13x9-inch pan.
5. Refrigerate, turning occasionally, at least 30 minutes.
6. Combine all tzatziki sauce ingredients in medium bowl; mix well.
7. Refrigerate sauce until serving time.
8. Heat gas grill on medium-high or charcoal grill until coals are ash white.
9. Remove turkey from marinade; discard marinade.
10. Place turkey slices onto grill.
11. Grill, turning once, 5-7 minutes or until internal temperature reaches 165 degrees F and is no longer pink.
12. Top each turkey slice with 2 quarters cheese during last minute of cooking.
13. Cut 1-inch slice off one side of each pita pocket to create small opening.
14. Tuck cut piece of pita inside pocket.
15. Spoon about 1/4 cup tzatziki sauce into each pocket, spreading sauce to coat bread.
16. Place spinach leaves, tomatoes slices and turkey slices into each pocket.
17. *Substitute boneless skinless chicken breasts.
18. **Substitute (5-inch) white pita pockets.
19. If you cannot find mini pita pockets, use full-sized pita pockets and cut each in half.