Curried Turkey Pita Pockets

1 pound turkey breast, cut into strips
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 each tart apples, unpeeled and cubed
1 bunch scallions, finely chopped
3 stalks celery, finely sliced
3/4 cup mayonnaise
3/4 cup apple-cranberry chutney
1 tablespoon curry powder
6 pita bread pockets, sliced in half
as needed lettuce leaves, washed and dried

Season turkey with salt and pepper. In a large frying pan, heat oil over medium heat. Add turkey and saute until strips are cooked through. Remove from pan and set aside to cool.

Once cooled, cut turkey pieces into small cubes. In a large bowl, combine turkey, apples, scallions and celery.

In a separate bowl, blend mayonnaise, chutney and curry. Pour dressing over turkey mixture and toss gently. Refrigerate, covered for at least one hour.

Line pita bread with lettuce leaves, add turkey mixture.

Makes: 6
Source: The National Turkey Federation
This recipe won first prize at the 2000 Minnesota State Fair. It was developed by Wendy Armitage of St. Paul, MN