1/4 cup plain low-fat 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 50% Reduced Fat 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

Nutrition Analysis
Calories 285, Total Fat 10g, Saturated Fat 2g, Sodium 409mg, Carbohydrates 26g, Dietary Fiber 3g, Protein 23g, Calcium 80mg