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Barbecue Turkey Wedges

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Barbecue Turkey Wedges

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  • Makes: 16 servings
  • Yield: 2 pita wedges and 3 tablespoons turkey mixture per serving
  • Prep 15 mins
  • Slow Cook 2 hrs on keep warm setting

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Ingredients

  • Nonstick cooking spray
  • 1 pound lean ground turkey
  • 3/4 cup finely chopped red onion
  • 3 cloves garlic, minced
  • 1 14 1/2 - ounce can no-salt-added diced tomatoes, undrained
  • 1/3 cup bottled barbecue sauce
  • 1/4 teaspoon black pepper
  • 1/2 small cucumber, seeded and chopped (1/2 cup)
  • 1 recipe Pita Wedges

Directions

  1. Coat a large unheated skillet with cooking spray. Cook turkey, 1/2 cup of the onion, and the garlic in skillet over medium-high heat for 5 to 8 minutes or until turkey is brown and onion is tender, stirring frequently. Drain fat.
  2. Stir in tomatoes, barbecue sauce, and pepper; heat through. Transfer mixture to a 1 1/2- or 2-quart slow cooker. Cover and keep warm on the keep-warm setting for up to 2 hours.
  3. Just before serving, sprinkle turkey mixture in cooker with remaining chopped onion and cucumber. Serve turkey mixture with Pita Wedges.

Pita Wedges

Ingredients

  • 2 6 - inches whole wheat pita rounds

Directions

  1. Preheat oven to 350 degrees F. Split pita bread rounds in half horizontally. Cut each half into eight wedges. Arrange wedges in a single layer on a baking sheet. Bake for 10 to 15 minutes or until lightly browned and crisp; let cool.

Nutrition Facts

(Barbecue Turkey Wedges)

Servings Per Recipe 16, pro. (g) 7, cal. (kcal) 80, carb. (g) 8, Fat, total (g) 2, chol. (mg) 20, Starch () 1, sat. fat (g) 1, Lean Meat () 1, fiber (g) 1, iron (mg) 1, calcium (mg) 20, Carb Choice () 1, vit. C (mg) 2, vit. A (IU) 146, sugar (g) 3, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Potassium (mg) 40, Thiamin (mg) 0, Riboflavin (mg) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Monosaturated fat (g) 0, sodium (mg) 131, Polyunsaturated fat (g) 0

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