6 pieces pita bread
2 c. cooked ground lamb
1 (6 oz.) can whole pitted ripe olives, drained
1 green pepper, thinly sliced
1 avocado, thinly sliced
1 tomato, cut in wedges
3 green onions and tops, chopped
1/2 tsp. seasoned salt
1/4 c. prepared French dressing
2 c. alfalfa sprouts

Wrap pita bread in slightly damp towel. Place in 225 degree oven while preparing filling. Combine next 7 ingredients. Add French dressing; toss thoroughly to coat.

Remove warm pita bread from oven; cut sliver off the top of each and make a pocket. Stuff with sprouts and lamb mixture. Serve plain yogurt on the side to spoon over pitas.