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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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I discovered this wonderful recipe in a BH&G special Cookout magazine. This is so easy and tasty, it's perfect for dinner on a hot summer evening! Ingredients:
2 (8 ounce) turkey tenderloins, halved or 4 boneless skinless chicken breast halves |
1/2 cup bottled caesar salad dressing (i use cordini's) |
4 teaspoons olive oil |
1 clove garlic, minced |
4 thick pita bread rounds, split horizontally |
romaine lettuce leaf |
2 medium tomatoes, sliced |
1 medium avocado, peeled and sliced (optional) |
shaved parmesan cheese |
Directions:
1. Grill turkey directly over medium heat in an uncovered grill for 12-15 minutes, or until turkey is tender and no longer pink, turning once; set aside half of the salad dressing; brush remaining dressing on the turkey during the last 5 minutes of grilling.
2. Meanwhile, stir together olive oil and garlic and brush mixture over one side of pita bread.
3. Place pita bread, brushed sides down, on the grill for 2-3 minutes, or until toasted.
4. To assemble, place lettuce leaves on grilled side of one pita bread half.
5. Top with turkey, tomatoes and avocado (if desired); drizzle with reserved salad dressing.
6. Top dressing with shaved parmesan cheese.
7. Add a pita bread half to top of each.
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