Turkey and Veggie Pitas with Fiery Almond Sauce
1 whole wheat pita bread, halved
2 leaf lettuce leaves
4 ounces cooked turkey
1/4 of a red bell pepper, thinly sliced
6 thin cucumber slices
2 tablespoons Mandelin Blanched Slivered Almonds
2 tablespoons Fiery Almond Sauce (recipe below)
1/4 cup Mandelin Natural Roasted Almond Butter
2 tablespoons rice vinegar
1 tablespoon water
1-1/2 teaspoons soy sauce
1 teaspoon light brown sugar
Generous pinch of ground cayenne pepper
Fiery Almond Sauce:
For the sandwich:
Line pita halves with lettuce leaves.
Fill with turkey, bell pepper, cucumber slices and almonds. Can be stored, refrigerated, up to 8 hours.
Drizzle sandwich with sauce just before eating.
For the sauce:
Place almond butter in small bowl.
Add remaining ingredients and stir until smooth, using a fork.
Sauce can be stored in an airtight container, refrigerated, for up to 1 week. Makes 1/3 cup.
Almond Board of California