Turkey Picadillo Pita Pockets
Prep Time: 5 min.
Cooking Time: 22 min.
- 1 - Tablespoon olive oil
- 1 - pound ground turkey
- -1/2 - teaspoons ground cumin
- 2 - medium-size onions (halved and
sliced thin - 3 cups)
- 1 - medium-sized green bell pepper
(chopped fine - 1 cup)
- 1 - teaspoon fresh garlic (minced)
- 3/4 - cup water
- 1/4 - cup tomato paste
- 1/3 - cup golden raisins
- 1/4 - cup small green olives-pimiento
- 1/2 - teaspoon salt
- 1/4 - teaspoon ground black pepper
- 4 - pita pockets (6-inch) plain or
In a large skillet over high heat,
heat 1/2-Tablespoon of oil. Add the turkey and cumin. Cook
for 5 minutes or (Break up meat while cooking) until no longer
pink. Remove with a slotted spoon to a bowl.
Add the remaining 1/2-Tablespoon of
oil and the onions to he skillet. Cook for 4 minutes (stirring
often) or until the onions are softened.
Add the bell pepper and garlic. Cook for 3 minutes (stirring often) or until crisp.
Return the turkey to the
skillet. Add the water, tomato paste, raisins, olives, salt, and
pepper. (Stir until boiling.)
Reduce heat to medium-low and simmer uncovered
for 8 minutes or until slightly thickened.
Cut your pitas in half. Spoon about 1/2
cup of the turkey picadillo mixture into each half. Serve and enjoy.