Greek Turkey Pita

1 (8-ounce) container plain, nonfat yogurt
1 cup cucumber (medium-sized), peeled, seeded and diced
1/2 teaspoon garlic, minced
1 teaspoon lemon pepper seasonings
1 teaspoon oregano leaves
1/2 pound roasted turkey breast, cut into 1/4-inch cubes
4 (6-inch) pita pockets, cut in half
2 cups shredded lettuce
2 small tomatoes, cored and cut into 8 slices
1 red onion, peeled and cut into 8 thin slices
8 kalamata olives, pitted
8 pepperoncini (slightly sweet, medium-hot peppers)
1/2 cup feta cheese, crumbled

In medium bowl, combine yogurt, cucumber, garlic, lemon pepper, oregano and turkey. Cover and refrigerate for at least 1 hour.

Put approximately 1/4 cup lettuce in each pita pocket. In each pocket half, spoon 1/8th of turkey/cucumber mixture. Add 1 slice tomato, 1 slice onion, 1 pitted olive, 1 pepperoncini, and 1 tablespoon Feta cheese.

Makes: 8
Source: The National Turkey Federation