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Turkey Avocado Pita Pockets with Lemon Herb Mayo

Quick lunch pitas stuffed with turkey, creamy avocado, crunchy veggies, and a bright lemon-herb mayo.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 pitas
Course: Lunch
Ingredients Method Notes

Ingredients
  

Lemon Herb Mayo
  • 1/3 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill or 1 tsp dried dill
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
Pita Pockets
  • 4 pita breads whole wheat if you like
  • 8 oz sliced deli turkey or leftover turkey
  • 1 ripe avocado sliced
  • 1 cup shredded romaine or mixed greens
  • 1/2 cup thinly sliced cucumber
  • 1/2 cup shredded carrots
  • 1/2 small tomato thinly sliced
  • 1/4 cup thinly sliced red onion optional

Method
 

  1. In a small bowl, whisk mayonnaise, lemon juice, Dijon mustard, parsley, dill, salt, and pepper until smooth.
  2. If your pitas feel stiff, warm them for 10–15 seconds so they open easily.
  3. Cut each pita in half to form pockets, then spread lemon-herb mayo inside each pocket.
  4. Add a handful of greens first to help hold everything in place.
  5. Layer in turkey and avocado slices.
  6. Finish with cucumber, carrots, tomato, and red onion (if using).
  7. Serve immediately, or wrap tightly for lunch on the go.

Notes

Make-ahead tip: Mix the lemon-herb mayo up to 4 days ahead and keep chilled.
Packing tip: If packing for later, keep avocado separate and add right before eating (or squeeze a little lemon over it).
Swaps: Turkey → chicken or ham. Mayo → half mayo/half Greek yogurt for a lighter sauce. Add bell pepper for extra crunch.