Served as main course. Non-vegetarian dish.

1/2 pound cooked Turkey or Chick Breast, sliced

1/2 cup diced Celery

1/4 cup diced Red Onion

1/2 Red Bell Pepper, diced

2 teaspoons light Mayonnaise

1 teaspoon Lemon or lime juice

1/8 teaspoon Salt, if desired

1/8 teaspoon Black Pepper

1 pinch Cayenne

2 Whole Wheat or Sesame Pitas

Alfalfa Sprouts (optional) for garnish

Combine all ingredients except the pitas and sprouts, and refrigerate the mixture for 30 minutes or longer. Cut the pitas in half crosswise to form four pockets. Fill the pockets with the salad mixture and, if desired, top each pocket with alfalfa sprouts.

Serves: 2

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