Turkey And Veggie Pita Pocket

Ingredients:

12 Ounces cooked turkey, coarsely chopped
1 Cup fresh, thinly sliced mushrooms
1−1/2 Cups shredded zucchini
2 Green onions sliced
1 Red bell pepper cut into 1/4−inch x 1−inch strips
3/4 Cup grated mozzerella cheese
1/2 Teaspoon each salt and pepper
3 Pita pocket breads (6−inch) cut in half

Directions: 

In medium−size bowl combine turkey, mushrooms, zucchini, onion, red pepper, cheese, salt and pepper. Cover and refrigerate. Turkey mixture will keep up to four days in refrigerator. To serve, place 1 cup turkey mixture into each pita pocket half.

NOTE: Pockets may be served warm. To heat in microwave oven, wrap a pita pocket in paper towl. Arrange wrapped pocket on microwave−safe plate. Microwave at HIGH (100% power) 1 to 1−1/2 minutes or until filling is warm.