• 1 1/4 pounds lean ground white turkey meat
• 2 large cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• teaspoon paprika
• teaspoon cumin
• 1 teaspoon lemon zest
• 1 egg
• 1 egg white
• 1 teaspoon olive oil
• 2 large onions peeled and sliced into 1/2 moons
• 3 bell peppers of varying colors cored, seeded and sliced into 1/4″ slices
• 1 package (16 oz.) white button or Cremini mushrooms wiped clean and sliced
• Nonstick cooking spray
• 8 large leaves green leaf lettuce
• 4 medium-size whole-wheat pita cut in half

Mix ground turkey, garlic, parsley, oregano, paprika, cumin, lemon zest, egg, and egg white. Mix well with spoon or hands. Line baking sheet with parchment and form 16 2 1/2″ patties. Place in refrigerator 15 minutes or until ready to cook. Heat olive oil in large nonstick skillet over medium-high heat and add onions and peppers, stirring occasionally 8-10 minutes or until onions begin to caramelize. Add mushrooms and continue to cook 5-7 minutes or until liquid starts to evaporate. Cook 3-4 minutes more until all liquid is gone and vegetables are soft. Heat grill part over medium-high heat. Spray lightly with nonstick cooking spray. Cook patties about 3-5 minutes per side until cooked through. Take one pita half and fill with one lettuce leaf, two turkey patties, and about ½ cup of vegetable mixture per serving.

Per Serving:
• Calories: 236
• Fat: 7.76 gm
• Cholesterol: 92.73 mg
• Saturated Fat: 1.95 gm
• Sodium: 205 mg