1/2 cup reduced-fat mayonnaise 1/3 cup plain yogurt 5 green onions, chopped 2 firm but ripe avocados, pitted, peeled, sliced 2 vine-ripened tomatoes, sliced 8 ounces thinly sliced oven-roasted turkey breast 1/2 English hothouse cucumber, sliced 11/2 cups radish sprouts 4 6-inch-diameter whole wheat pita breads, halved
Stir mayonnaise, yogurt, and onions in small bowl to blend. Season yogurt mixture with salt and pepper to taste. Sprinkle avocado and tomato slices with salt and pepper. Carefully open pita breads at cut end. Fill each equally with avocado, tomato, turkey, cucumber, and sprouts. Drizzle yogurt mixture over filling in each pita and serve.
