Start by seasoning the sliced turkey breast with Greek seasoning, dill, lemon juice, and smoked paprika. If you're like me, you want every bite to be flavorful, so make sure the turkey is evenly coated. Let it marinate for about 30 minutes to maximize the flavor.

In a skillet, heat a bit of olive oil over medium heat. Once it’s hot, add your seasoned turkey slices. Sauté for about 5-7 minutes until golden brown and fully cooked. The turkey should be juicy but not rubbery. Shredding or pulling it apart can add an interesting texture.

While the turkey cooks, prepare your sauce. Combine the light sour cream, diced onion, and a pinch of dill in a bowl. This creamy relish is what takes the sandwich to the next level! Taste and adjust as needed—maybe you want more onion or some extra dill.

Slice the cucumber and tomatoes. Freshness here is key! The crunch of the cucumber combined with the sweetness of the tomatoes enhances the whole experience.

Take the pita pockets and warm them through. You can do this in the microwave for a few seconds or on a skillet. Warming the bread prevents tearing and helps hold everything together.

Now for the fun part. On the warm pita, layer the turkey first. Next, add the shredded romaine, sliced tomatoes, and cucumber. Be generous with the creamy sauce and finish it off with crumbled feta and parsley.

Finally, fold the pita around the filling. You want to secure your goodness tightly, so everything stays intact.