Recipes

In large, non-stick skillet over medium-high heat, cook turkey until no longer pink, about 4 minutes; drain. Add oregano and garlic salt; mix well. In small bowl, mix ranch dressing and cucumber. To assemble, place one pita flat bread on each dinner plate. Top each pita with approximately 1/2 cup turkey mixture. Drizzle approximately 3 tablespoons dressing mixture. Top with spinach, tomato, black olives and feta cheese equally over each pita.1 package JENNIE-O TURKEY STORE® Lean Ground Turkey (20 oz.) - 1/2 teaspoon dried oregano flakes - 1/2 teaspoon garlic salt - 2/3 cup light ranch dressing - 3/4 cup peeled chopped cucumber - 6 (6 inch) pita flat breads - 1 cup chopped fresh spinach - 1 large tomato, chopped - 1 can (2¼ oz.) chopped black olives, drained - 1/2 cup crumbled feta cheese