Ingredients

• 1/2 cup sour cream
• 1/2 cup plain low-fat yogurt
• 1/2 cup cucumber, peeled, grated and squeezed as dry as possible
• 2 teaspoons red or rice wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon Salt and pepper, to taste
• 4 large pitas
• 2 tablespoons olive oil
• 1 large onion, peeled, halved and cut into chunky wedges
• 3 cups leftover roast turkey, pulled into bite-sized pieces
• 1 teaspoon oregano
• 1 1/2 cups shredded lettuce (preferably romaine)
• 1 cup cherry tomatoes, halved and lightly salted

Instructions

1. Adjust oven rack to middle position. Heat oven to 300 degrees.
2. In a small bowl, mix sour cream, yogurt, cucumber, vinegar, 1 minced garlic clove, and salt and pepper to taste; set aside.
3. Place pitas in oven; bake until warm and pliable, 7 minutes. Cut in half. Meanwhile, heat oil in a large skillet over high heat. Carefully add onion; saute until spotty brown but still crisp, 2 to 3 minutes. Add turkey, oregano and remaining minced garlic; continue to saute until heated through, another 2 minutes.
4. Serve, letting guests fill their own pitas with lettuce first, followed by turkey, tomatoes and cucumber sauce.