Ingredients

• 1/2 cup cucumber
• 1 cup plain Greek nonfat yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon black pepper (divided use)
• 1 tablespoon lemon juice
• 1 pound ground turkey
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 garlic cloves
• 1/2 teaspoon ground cumin
• 4 whole wheat pita breads, 6-1/2-inch diameter
• 1 cup baby lettuce mix
• 4 tablespoons crumbled feta cheese

Preparation

1. Preheat the oven to 425˚ F.
2. Dice the cucumber. Mix it together with the Greek yogurt, garlic powder, dill, 1/4 teaspoon black pepper and lemon juice to make tzatziki sauce. Cover and place in the refrigerator until ready to serve.
3. In a large bowl, combine the ground turkey, breadcrumbs, egg, garlic, cumin and remaining 1/4 teaspoon black pepper. Mix well. Using a tablespoon to measure, roll into 32 meatballs.
4. Place the meatballs on a greased cookie sheet. Bake for 10 to 15 minutes, or until browned and temperature reaches 165˚ F with a meat thermometer.
5. Remove meatballs from the oven and let rest 5 to 10 minutes.
6. Cut each pita in half. Spread about 2-1/2 tablespoons of the tzatziki in a pita half, add 4 of the meatballs, 2 tablespoons lettuce and 1/2 tablespoon of feta cheese. Repeat with remaining ingredients.

Helpful hints

• Flatbread may be substituted for the pita bread. Compare brands and look for the lowest sodium option. To keep the balance in carbohydrates limit to 15 g-18 g of carbohydrate per serving in the flatbread, may need to cut in half.
• One tablespoons of diced tomatoes may be added to the pita. This will add about 30 mg of potassium to the serving.