Tomato Pesto Turkey Pitas

This dish features a spinach and tomato paste pesto sauce, mixed into some vegetables and ground turkey. It goes well inside of a pocket pita, served on top of some brown rice, or just on its own. Nutrition facts are just for the filling, not including any rice or bread

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Spray a large pan with a touch of oil, and saute the spinach over medium heat until fully cooked, about 5-10 minutes, covered

Step 2

Transfer spinach to a food processor with the rest of the pesto ingredients. Blend until smooth

Step 3

Lightly spray your pan with oil, and cook the onions and mushrooms with salt. Add some water to help steam and cook the veggies. Cover, and stir occasionally until the water has cooked off and vegetables are almost done

Step 4

Add your meat to the pan and brown it. When fully cooked, add the spices and adjust anything to taste

Step 5

Transfer the sauce into the pan, and let simmer for a few minutes over medium low heat. Serve in a pita bread, with rice, or by itself

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