Potato And Smoked Turkey Pita

At a Glance

  • Prep Method: null
  • Yield: 100

Recipe By:


  • 16 pounds small red potatoes
  • 6 cups fat-free ranch dressing
  • 1 1/2 cups pickle relish
  • 4 pounds smoked turkey breast, cut into 1/2-inch dice*
  • 3 pounds chopped onions
  • 2 pounds chopped celery
  • 50 cups shredded iceberg lettuce
  • 50 large whole wheat pitas, cut in half

* Indicates USDA commodity product for Nation School Lunch Program.


1. In large pot, cook potatoes in simmering water until tender. Drain and cool; cut into 1-inch pieces.

2. In large bowl, whisk together ranch dressing and pickle relish. Add potatoes, turkey, onions and celery; mix well.

3. For each serving, open 1 pita half and place 1/2 cup lettuce inside. Top with 2/3 cup (1 #6 scoop) potato mixture.

Calories: 197 Fat: 1g Cholesterol: 8mg Vitamin C: 17% Carbohydrates: 39g Fiber: 5g Protein: 9g Potassium: 395mg

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