¼ cup Cabot Lowfat Plain Greek Yogurt
¼ cup Cabot Light Sour Cream
½ cup bottled reduced-fat ranch salad dressing
3 cups chopped cooked turkey or chicken
¼ cup chopped fresh broccoli
¼ cup chopped apple
¼ cup raisins
¼ cup shredded carrot
2 ounces Cabot Sharp Light Cheddar, grated (about ½ cup)
¼ cup chopped pecans
4 (6- to 7-inch diameter) whole-wheat pita bread rounds, halved crosswise
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STIR together yogurt, sour cream and ranch dressing in a small bowl.
COMBINE turkey or chicken, broccoli, apple, raisins, carrot, cheese and pecans in a medium bowl. Add dressing mixture and toss to coat.
SPOON mixture into pita halves. Wrap each half tightly in plastic wrap and refrigerate for up to 24 hours.