Turkey Pita Sandwiches with Cranberry Salsa
Turkey Pita Sandwiches with Cranberry Salsa are an absolute treat when you’re looking for something fun to make with leftover turkey! These tasty turkey pitas use My Favorite Low-Carb Pita Bread and Trina’s Cranberry Salsa!
Maybe you don’t have leftover turkey yet, and you might even be looking for Thanksgiving Recipes if you haven’t decided what you’re making for the big day. But in the funny world of food blogging, I cooked a turkey breast and a whole turkey last week so I’d have leftover turkey for recipe experiments. That way I can get them posted before Thanksgiving for people to consider when they do have leftover turkey.
And although I’ve made a lot of good things through the years using leftover turkey, these Turkey Pita Sandwiches with Cranberry Salsa made with my friend Trina’s Cranberry Salsa may have just gone to the front of the line for this year. I made my leftover turkey into a turkey salad mixture to go in the pitas, but if you didn’t want to bother with that turkey + cranberry salsa + pita bread would also taste pretty fantastic!
What ingredients do you need for this recipe?
- Celery Seed (affiliate link)
- Dried Thyme (affiliate link)
- Dried Sage (affiliate link)
- leftover turkey
- green onions
- salt and fresh-ground black pepper to taste
- Joseph’s Low-Carb Pita Bread (affiliate link), or other pita bread of your choice
- Trina’s Cranberry Salsa
About the low-carb pita bread I use:
I use Joseph’s Bakery whole wheat and flax pita bread for this recipe, which I’ve featured as My Favorite Low-Carb Pita Bread. This is something I always have in the fridge and I love it used in so many ways!
The hardest part of making this might be making sure you have some of Trina’s Cranberry Salsa left over from Thanksgiving. (This amazing salsa is is sweetened with Monkfruit Sweetener so it’s low in carbs for the small amount you eat in one serving!)
How to make the Turkey Pita Sandwiches:
(Scroll down for complete recipe with nutritional information.)
- Cut up diced leftover turkey into pieces that aren’t too big.
- Chop up a tiny bit of celery and thinly slice some green onion.
- I mixed mayo, celery seed, and just a pinch of dried thyme and dried sage to make a herby mayonnaise for the turkey salad.
- Mix together the diced turkey, celery, green onion, and just enough of the mayo mixture to moisten it.
- Spread about 2 tablespoons of Trina’s Cranberry Salsa across the bottom of each pita half. (I used My Favorite Low-Carb Pita Bread.)
- Then fill the pita with the turkey salad mixture and enjoy!
- I devoured the two pitas you see in this photo in nothing flat immediately after I finished taking the pictures!
More Ideas for Leftover Turkey:
- Leftover Turkey Casserole
- Leftover Turkey Quesadillas with Green Chiles and Cheese
- Coconut-Lime Turkey and Rice Soup
- Low-Carb Turkey Casserole
- Turkey Shepherd’s Pie with Cauliflower Topping
- 2 T + 1 tsp. mayo
- 1/4 tsp. celery seed
- pinch of dried thyme
- pinch of dried sage
Turkey Salad Ingredients
- 1 cup diced leftover turkey (diced fairly small)
- 1/4 cup finely diced celery
- 1/4 cup thinly sliced green onions
- salt and fresh-ground black pepper to taste
- four Joseph's low-carb pita bread halves (or other pita bread of your choice
- 1/2 cup Trina’s Cranberry Salsa
- Stir together the mayo, celery seed, dried thyme, and dried sage and let the flavors blend while you chop the turkey, celery, and green onions.
- Then stir the turkey salad mixture together and season to taste with salt and fresh-ground black pepper.
- Spread about 2 tablespoons of Trina’s Cranberry Salsa on the bottom of each pita bread half.
- Stuff the pita with about 3 tablespoons of the turkey salad mixture and enjoy!
I would use my favorite low-carb pita bread for this recipe.
This recipe is difficult to calculate nutritional information because the nutrition calculator doesn't recognize that the pita bread is low in carbs and the Fresh Cranberry Salsa uses a zero-calorie sweetener. I tried to calculate it manually, but I can't guarantee how accurate it is!
Amount Per Serving: Calories: 147Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 379mgCarbohydrates: 15gFiber: 4gSugar: 1gProtein: 12g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If they’re made with my favorite low-carb pita bread) Turkey Pita Sandwiches with Cranberry Salsa are a great after-Yhanksgiving lunch that’s relatively low in carbs. This would work for for phase 2 or 3 of the original South Beach Diet if you use whole wheat pita and South Beach would recommend light mayo.
Find More Recipes Like This One:
Use Turkey Recipes to find more ideas for leftover turkey. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2011, and I’ve made it so many times since then when I had turkey after Thanksgiving! The recipe was last updated with more information in 2021.