1/2
small cucumber, unpeeled, finely chopped (1/2 cup)
6
pita fold breads (without pocket)
3/4
cup chopped tomatoes
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Steps
1
Spray 4-quart slow cooker with cooking spray. In small bowl, mix butter, garlic, 3/4 teaspoon of the salt, the oregano and pepper sauce. Rub mixture onto turkey thighs.
2
Place onion in slow cooker; top with turkey thighs. Cover; cook on Low heat setting 7 to 9 hours or until turkey pulls apart easily with fork. Meanwhile, in medium bowl, stir together the yogurt, dill, garlic, cucumber and remaining 1/4 teaspoon salt; cover and refrigerate until serving.
3
Remove turkey from slow cooker; remove from bones. Shred turkey; stir into mixture remaining in slow cooker. Using slotted spoon, divide meat and onion mixture among 6 pita folds. Top with yogurt sauce; pass additional sauce at table.
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To save even more money on this budget-conscious recipe, substitute hamburger buns, usually value priced, for the pita folds.
To save calories, use non-fat yogurt.
Top with fresh tomatoes from your garden.
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