1/2 c. French's creamy spread mustard
2 tbsp. plain nonfat yogurt
1/2 tsp. dill weed
1 lb. fresh boneless turkey cutlets, cooked & cubed
1/2 c. tomato, chopped
1/4 c. cucumber, chopped
1/4 c. green onion, chopped
1 c. torn mixed salad greens
4 sm. whole wheat pitas

In a medium bowl, whisk together mustard, yogurt and dill weed. Add turkey, tomato, cucumber and green onion. Toss until well coated. Cover and chill several hours. Place 1/4 cup of the salad greens and 1/2 cup turkey mixture into each pita. Serve. Makes 4 servings.