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1/4 cup Cabot 2% Plain Greek-Style Yogurt
1/4 cup Cabot Light Sour Cream
1/2 cup bottled reduced-fat ranch salad dressing
3 cups chopped cooked turkey or chicken
1/4 cup chopped fresh broccoli
1/4 cup chopped apple
1/4 cup raisins
1/4 cup shredded carrot
2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)
1/4 cup chopped pecans
4 (6- to 7-inch diameter) whole-wheat pita bread rounds, halved crosswise
1. In small bowl, stir together yogurt, sour cream and ranch dressing.
2. In medium bowl, combine turkey or chicken, broccoli, apple, raisins, carrot, cheese and pecans. Add dressing mixture and toss to coat.
3. Spoon mixture into pita halves. Wrap each half tightly in plastic wrap and refrigerate for up to 24 hours.
4. Pack in insulated container with ice pack.
Preparation time: 15 minutes