Serves 4

1 cup Greek yogurt
1/2 cucumber peeled, grated and squeezed as dry as possible
2 teaspoons red or rice wine vinegar
2 garlic cloves, minced and divided
Salt and ground black pepper
4 7” “pocket-less” pitas
2 tablespoons olive oil
1 large onion, peeled, halved, and cut into thick chunky wedges
3 cups leftover roast turkey, pulled into bite-sized pieces
1 teaspoon oregano
1 1/2 cups shredded romaine lettuce
1 cup cherry tomatoes halved and lightly salted

Adjust oven rack to middle position and heat oven to 300º.

Mix yogurt, cucumber, vinegar, 1 minced garlic clove and salt and pepper to taste in a small bowl; set aside.

Place pitas on oven rack; toast until warm but pliable, 7 to 8 minutes.

Meanwhile heat oil in a 12-inch skillet over high heat. Carefully add onions; saute until spotty brown but still crisp, 2 to 3 minutes. Add turkey, oregano, and remaining minced garlic; continue to saute until heated through, another 2 minutes. Top pitas: lettuce first, followed by turkey mixture, tomatoes and sauce.  Serve.