Fruited Turkey (or chicken) Salad Pitas

This recipe came from a Taste of Home magazine.  It turned out so super yummy, my two boys and my hubby gobbled it up and LOVED it!

1/2 cup reduced fat plain yogurt
1/2 cup reduced fat mayonnaise
2 TBS lemon juice (I used lime because that's what I had on hand and forgot to get lemon at the store)
1/2 tsp pepper
4 cups cubed, cooked turkey breast (I used 2 chicken breasts, cubed and cooked them in a frying pan with salt, pepper, and a little olive oil)
2 celery ribs, thinly sliced
1 medium apple, peeled and chopped (I left the peel on mine)
1/2 cup finely chopped fresh spinach
1/3 cup dried cranberries
1/3 cup chopped pecans
8 pita breads (6 inches), halved (I used whole wheat tortillas)
16 romaine leaves
8 slices red onion, separated into rings (I chopped mine up and added to the mixture)

--In a small bowl, combine the yogurt, mayonnaise, lemon juice and pepper.  In a large bowl, combine the turkey, celery, apple, spinach, cranberries, and pecans.  Add yogurt mixture and stir to coat.  Cover and refrigerate until chilled.

--Line pita halves with lettuce and onion; fill each with 1/2 cup turkey mixture

This seriously is going to be a "go to" meal for me when I need something simple and delicious!  It will be great for lunches too!  One of the tips in the recipe book said that using pretzels instead of nuts (due to allergies) was a good substitute.  To use pretzels it says to crumble a handful of pretzels onto a microwave safe plate and toast them in the microwave for 2-3 minutes (be sure to watch carefully to prevent burning).