1 packet of Greek pitta (or tortilla)
1 piece of large cucumber cut in slices
200g of cherry tomatoes, cut in half
200g of Greek yogurt
1 pinch of smoked paprika
1 red onion
1 pinch of oregano
Mixed spice (coriander, cayenne pepper), to taste
Leftovers from a roast turkey
Take the left overs from the turkey and break down in small pieces on a baking tray. Add the mixed spice, a bit of olive oil and put in the oven on a medium heat
Turn the turkey pieces over every three minutes until they starts to colour and crisp up a bit
In a bowl, mix the yogurt with the smoked paprika.
Once the turkey is done, warm up the pitta bread. Spread the yogurt mix over the warm pittas, follow with the hot turkey pieces and finish with tomatoes and cucumber
Sprinkle over some oregano, wrap them up and serve.