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Turkey Picadillo Pita Pockets

Sandwich Recipes from AlansKitchen.comMakes 4 servings

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 filled
  • 1/2 - teaspoon salt
  • 1/4 - teaspoon ground black pepper
  • 4 - pita pockets (6-inch) plain or whole wheat


  1. 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.

  2. 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.

  3. Add the bell pepper and garlic.  Cook for 3 minutes (stirring often) or until crisp.

  4. Return the turkey to the skillet.  Add the water, tomato paste, raisins, olives, salt, and pepper.  (Stir until boiling.)

  5. Reduce heat to medium-low and simmer uncovered for 8 minutes or until slightly thickened.

  6. Cut your pitas in half.  Spoon about 1/2 cup of the turkey picadillo mixture into each half.  Serve and enjoy.

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