Description

Ever craved a fresh, zesty gyro that’s bursting with Mediterranean flavors but ready in under 30 minutes? That’s exactly what Turkey Gyros deliver! Picture warm pita bread stuffed with tender turkey, crisp veggies, and a creamy, dill-infused cucumber sauce that’ll transport you straight to a sunny Greek island.

Ingredients

To make Turkey Gyros for 4 servings, you’ll need these key ingredients. Each one brings a piece of Mediterranean magic to your plate:

Medium Cucumber (1, peeled): Adds cool, crisp flavor to the sauce and filling.
Reduced-Fat Sour Cream (⅔ cup): Creates a creamy, lighter base for the tzatziki-style sauce.
Finely Chopped Onion (¼ cup): Brings a mild, savory bite to the sauce.
Dill Weed (2 tsp): Adds that classic Greek, herby flavor.
Lemon Juice (2 tsp): Brightens the sauce with a tangy kick.
Olive Oil (1 tsp): Used for sautéing the turkey, adding a subtle richness.
Turkey Breast Tenderloin (½ lb, cut into ¼-inch-thick strips): Lean, tender protein that cooks quickly.
Salt-Free Greek Seasoning (1½ tsp): A blend of herbs like oregano and garlic for authentic flavor.
Shredded Lettuce (1½ cups): Adds fresh crunch to the gyro.
Thin Tomato Slices (8): Brings juicy, sweet flavor.
Whole Pita Breads (4, warmed): The soft, chewy base that holds it all together.
Crumbled Feta Cheese (2 tbsp): Adds salty, tangy goodness.

Substitutions and Variations:

Sour Cream: Swap with Greek yogurt for a traditional tzatziki or full-fat sour cream for richer flavor.
Turkey: Use chicken breast, pork, or tofu for a vegetarian option.
Cucumber: Zucchini can work in the sauce, though it’s less traditional.
Greek Seasoning: Make your own with a mix of oregano, garlic powder, onion powder, and thyme.
Pita: Use flatbread, naan, or gluten-free pita for dietary needs.
Feta: Swap with goat cheese or skip for a dairy-free version.
Add-Ons: Toss in sliced red onion, olives, or roasted red peppers for extra flair.

Why These Ingredients Matter: The turkey and feta provide lean protein, while the cucumber, lettuce, and tomatoes add fiber and vitamins. The sour cream-based sauce keeps it light yet creamy, making this a balanced, nutritious meal with bold Mediterranean flavors.

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Instructions

Step 1: Prep the Sauce and Veggies

Peel 1 medium cucumber. Finely chop one-third of it (about ⅓ cup) and thinly slice the rest.
In a small bowl, mix ⅔ cup reduced-fat sour cream, ¼ cup finely chopped onion, 2 tsp dill weed, 2 tsp lemon juice, and the chopped cucumber to make the sauce.
Stir until smooth. Taste and adjust with more dill or lemon juice if needed. Set aside.

Tip: Make the sauce ahead and refrigerate for up to 2 days to save time.

Step 2: Prep the Turkey

Cut ½ lb turkey breast tenderloin into ¼-inch-thick strips for quick cooking.
Measure out 1½ tsp salt-free Greek seasoning and set aside.

Tip: Partially freeze the turkey for 10 minutes to make slicing easier and more precise.

Step 3: Cook the Turkey

Heat 1 tsp olive oil in a nonstick skillet over medium-high heat.
Add the turkey strips and sauté for 4-6 minutes, stirring occasionally, until no longer pink.
Sprinkle 1½ tsp Greek seasoning over the turkey and stir to coat evenly.

Tip: Don’t overcrowd the skillet to ensure the turkey gets slightly golden instead of steaming.

Step 4: Warm the Pitas

Warm 4 whole pita breads in the microwave (wrapped in a damp paper towel) for 15-20 seconds, or in a 350°F oven for 2-3 minutes, until soft and pliable.

Tip: Warming the pitas makes them softer and easier to fold without cracking.

Step 5: Assemble and Serve

Lay each pita flat and layer with 1½ cups shredded lettuce (divided evenly), 2 thin tomato slices, some sliced cucumber, and the cooked turkey strips.
Drizzle with the cucumber-dill sauce (about 2-3 tbsp per gyro).
Sprinkle 2 tbsp crumbled feta cheese evenly across the gyros.
Fold or roll the pitas to enclose the fillings and serve immediately.

Tip: Fold the pita like a taco or roll it like a wrap, securing with foil or parchment paper for mess-free eating.