There are a lot of factors all working together to make me not want to cook right now. It’s very hot and humid here now that monsoon season started. If you follow me on Instagram you would’ve seen some of the videos and pictures of the recent storms and some flooding. When it rains that much it seems the desert can’t absorb it fast enough so we get some flooding then as soon as the rain stops it is gone. When you combine that with the busy schedule of packing and getting ready for the move we have coming up making a meal is sometimes the last thing I want to do.
These sandwiches first made an appearance in my family when I was 8 or 9 and we were living in North Carolina. My Mom was working in Charlotte and had these at work. I was actually the first time I had guacamole. Which is why they are California Turkey Pitas. Everything with avocado in it is California, right? Since then I’ve started making these with avocado slices instead of the guacamole but you can decide what sounds good to you. 🙂 I introduced these to my husband after we were married and he LOVED it. It’s pretty simple but it is so good that it’s made every summer when it’s too hot to cook.
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- 4 pita bread pockets
- mayo to taste
- 1/2 lb of turkey
- 2 avocados sliced
- 2 tomatoes sliced
- 1 c alfalfa sprouts
- spread mayo on the inside of your pita pockets to taste
- place turkey, avocado slices, tomato slices and alfalfa sprouts into pita pocket
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