• 1/4 cup lemon juice
• 1 Tbs. unsalted butter, cut into pieces
• 1 tsp. olive oil
• 1 red bell pepper, seeded and cut into 1/4 inch thin strips
• 1 lb. zucchini, cut into 1/4 inch thin strips
• 1-1/2 lbs. jicama, peeled and cut into 1/4 inch thin strips
• 3/4 lb. smoked turkey, cut into 1/2 inch cubes
• 2 Tbs. water
• 4 white pitas, cut in half crosswise

Bring lemon juice to a boil in a heavy non-reactive saucepan over medium heat. Boil 2-3 minutes or until juice is reduced to 1 Tbs. Remove from heat and let stand 1 minute. Stir in butter until it is incorporated. Heat oil in a wok or heavy nonstick skillet over medium high heat. Add bell pepper, zucchini, jicama and turkey and sauté 2-3 minutes. Add water and sauté another 3-4 minutes or until vegetables are tender. Drizzle with lemon butter. Season with salt and pepper to taste and toss. Stuff pitas with sautéed turkey and vegetables.

Per serving: calories 369, fat 7.1g, 16% calories from fat, cholesterol 43mg, protein 25.2g, carbohydrates 56.1g, fiber 11.3g, sugar 8.3g, sodium 1428mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.3, Fruit: 0.1, Bread: 2.3, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 1.5

  view detailed nutritional information

The recommended wine is: Chenin Blanc.