1 c. shredded carrot
1/4 c. chopped celery
1/4 c. shredded cucumber
1/4 c. sliced green onions
1/4 c. olive oil
3 tbsp. red wine vinegar
3 cloves garlic, finely chopped
1 1/2 tsp. oregano leaves
1 lb. fresh ground turkey
1 1/2 tsp. chicken-flavor instant bouillon
4 pita bread rounds, cut in half
4 oz. Provolone cheese, sliced
Lettuce leaves

In medium bowl, combine carrot, celery, cucumber, onions, oil, vinegar, 2 cloves garlic, and 1 teaspoon oregano. Chill to blend flavors.

In a large skillet, cook turkey with bouillon, remaining 1 clove garlic, and 1/2 teaspoon oregano until turkey is no longer pink. Fill each pita bread pocket with equal portions of meat, cheese and vegetable mixture. Garnish with lettuce leaves. Refrigerate leftovers. Makes 4 servings.