Open-faced Creamy Avocado Turkey Melt
Our dietitians' favouriteThis open-faced sandwich is a twist on a classic. Mashed avocado coupled with tangy yogurt adds extra flavour to this easy-to-make lunch. When you’re in the mood for a comforting and tasty sandwich, reach for this creamy avocado turkey melt.
- Prep: 15 min
- Cooking: 10 min
Ingredients
- 2 cups (500 mL) cooked diced turkey breast
- 1/4 cup (60 mL) mashed avocado
- 1 cup (250 mL) plain Canadian yogurt, greek-style
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/4 tsp (1 mL) lemon juice
- 1/4 tsp (1 mL) prepared mustard
- 1/8 tsp (0.5 mL) cayenne pepper
- 1/2 cup (125 mL) sliced green onions
- 1/4 cup (60 mL) grated Canadian Parmesan cheese
- 2 whole-wheat pitas (about 8 inches/20 cm in diameter) cut in half
- 1/2 cup (125 mL) shredded Canadian Mozzarella cheese
- Garnish
- (optional) more sliced green onion
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Preparation
Preheat oven to 375°F (190°C). In a large bowl, stir together turkey, avocado, yogurt, salt, black pepper, lemon juice, mustard, cayenne pepper, green onions, and Parmesan cheese.
Place pita halves on a parchment lined baking sheet and toast in the oven for 5 minutes. Remove from the oven and place 1/4 of the turkey mixture on top of each half of the flatbread pita. Sprinkle with shredded Mozzarella cheese, and bake for another 5 minutes.
Tips
Turkey breast can easily be replaced with chicken breast.
Nutritional information
Per serving| Energy: | 327 Calories |
| Protein: | 36 g |
| Carbohydrate: | 23 g |
| Fat: | 10 g |
| Fibre: | 3.1 g |
| Sodium: | 581 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 19 % / 214 mg |
| Selenium: | 95 % |
| Vitamin B12: | 50 % |
| Niacin: | 42 % |
| Vitamin B6: | 41 % |
