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1
Cut turkey tenderloin into 8 (about 1/2-inch thick) slices.
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2
Place all marinade ingredients into large resealable plastic food bag; add turkey pieces.
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3
Tightly seal bag.Turn several times to coat turkey well.
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4
Place in 13x9-inch pan.
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5
Refrigerate, turning occasionally, at least 30 minutes.
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6
Combine all tzatziki sauce ingredients in medium bowl; mix well.
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7
Refrigerate sauce until serving time.
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8
Heat gas grill on medium-high or charcoal grill until coals are ash white.
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9
Remove turkey from marinade; discard marinade.
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10
Place turkey slices onto grill.
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11
Grill, turning once, 5-7 minutes or until internal temperature reaches 165 degrees F and is no longer pink.
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12
Top each turkey slice with 2 quarters cheese during last minute of cooking.
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13
Cut 1-inch slice off one side of each pita pocket to create small opening.
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14
Tuck cut piece of pita inside pocket.
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15
Spoon about 1/4 cup tzatziki sauce into each pocket, spreading sauce to coat bread.
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16
Place spinach leaves, tomatoes slices and turkey slices into each pocket.
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17
*Substitute boneless skinless chicken breasts.
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18
**Substitute (5-inch) white pita pockets.
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19
If you cannot find mini pita pockets, use full-sized pita pockets and cut each in half.
