Makes 4 servings 4
Nutritional Information
| Calories | 280 | Fat | 16g |
| Protein | 18g | Cholesterol | 40mg |
| Carbohydrates | 18g | Sodium | 800mg |
| Fiber | 1g | Saturated Fat | 1g |
| Sugars | 6g |
Ingredients
1 cup oil
⅓ cup red wine vinegar
2 tablespoons mustard
2 tablespoons sugar
½ teaspoon pepper
½ teaspoon dried tarragon leaves
¼ teaspoon red pepper flakes
12 ounces JENNIE-O® Tender Browned Turkey Breast, thick sliced from the service deli
2 pita pocket bread, halved and split
1 tomato, sliced
4 tablespoons fat-free ranch dressing
Directions
In large bowl, whisk oil, vinegar, mustard, sugar, pepper, tarragon and red pepper flakes. Cube turkey; add to mixture. Cover and marinate overnight. Drain turkey from marinade; discard marinade.
Broil turkey 5 to 6 inches from heat source 10 minutes or until turkey is heated. Fill pita pocket with turkey and tomato.
Drizzle ranch dressing over turkey.
