Turkey Gyros

Serves 4.

1 Red Dog cucumber, peeled
2/3 cup reduced-fat sour cream
1/4 cup finely chopped Red Dog red onion
2 teaspoons fresh dill
2 teaspoons lemon juice
1 teaspoon olive oil
1/2 pound turkey breast tenderloin, cut into 1/4-inch-thick strips
1-1/2 cups shredded Red Dog romaine lettuce
8 thin slices Red Dog tomatoes
4 whole pita breads, warmed
2 tablespoons crumbled feta cheese

For the Greek seasoning:
1-1/2 tsp. dried oregano
1 tsp. dried mint
1 tsp. dried thyme 
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried minced onion
1/4 tsp. dried minced garlic.

Finely chop a third of the cucumber. For sauce, mix sour cream, onion, dill, lemon juice and chopped cucumber. Thinly slice remaining cucumber.

In a nonstick skillet, heat oil over medium-high heat; saute turkey until no longer pink, 4-6 minutes. Stir in 1-1/2 teaspoon Greek seasoning. (Store the rest of the seasoning in an airtight container for other uses.) Serve turkey, lettuce, tomato and sliced cucumber on pitas. Top with sauce and cheese.