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2 pita bread
Butter or margarine, softened
Dijon style mustard
2 zucchini small quartered lengthwise and thinly sliced
1 cup carrots shredded
1/4 cup mayonnaise or ranch salad dressing
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon onion powder
Dash salt
4 ounces turkeys cooked, thinly sliced
1 tomato small, halved and thinly sliced
3/4 cup alfalfa sprouts


Cut each pita in half to make two pockets. Lightly spread insides with butter and mustard.

In a medium bowl, stir together zucchini, carrot, mayonnaise, lemon-pepper seasoning, onion powder, and salt.

To assemble, arrange in order, one-fourth of the turkey, one-fourth of the vegetable mixture, 2 or 3 tomato slices, and one-fourth of the sprouts in each pita half. Gently press together for easier handling. Serve immediately.

Serve with chips, melon wedges, and assorted cookies.