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Grilled Turkey Pockets with Raspberry Peach Salsa
Grilled Turkey Pockets with Raspberry Peach Salsa Meat
makes 8 half pita pockets


1 peach, peeled and cut into small cubes
2 nectarines, peeled and cut into small cubes
1/3 cup orange juice
1 1/2 teaspoons balsamic vinegar
2 teaspoons fresh, chopped mint
2 cups fresh raspberries, rinsed and drained
1 lb. boneless, skinless turkey tenders
2 tablespoon fresh, minced garlic
1/2 teaspoon pepper
4 pita pockets cut in half
Salad greens


Combine peaches, nectarines, orange juice, balsamic vinegar and mint in medium bowl; toss to mix; carefully fold in raspberries. Cover, refrigerate 30-60 minutes. Preheat broiler on high. Line baking sheet with foil and spray with cooking spray. Arrange turkey on sheet; spread fresh, minced garlic on top of turkey and sprinkle with pepper. Broil 7-8 minutes; turn turkey tenders over; broil on other side for 7-8 minutes or until no longer pink and cooked through. Cut tenders into cubes.  Fill the pockets with the salad greens, then the turkey pieces and then top with salsa. Makes 8 half pita pockets.