5 pieces whole-grain naan
½ cup water
1 medium tomato, seeded and chopped
1 carrot, peeled and chopped
1 red bell pepper, seeded and chopped
1 pound ground turkey
1 egg white, beaten
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
½ teaspoon sea salt
½ teaspoons freshly ground black pepper
1 tablespoon grapeseed oil
1 cup plain Greek yogurt
1 cup giardiniera (Italian pickled vegetables), chopped, liquid reserved
1 romaine lettuce heart, finely chopped
Heat oven to 425°F. Cut one of the pieces of naan in half; save remaining half for another use. Tear into small pieces and place in a small bowl with water.
Juice the tomato, carrot and bell pepper. Place the vegetable pulp in a large bowl with the turkey; reserve juice for another use. Add egg white, oregano, salt and pepper.
Squeeze excess water from soaking naan; add to the bowl with the turkey and mix well. Form the mixture into 16 balls.
Heat oil in a large skillet over medium heat. Place meatballs in skillet and sear until golden, about 3 minutes. Flip meatballs over and place the skillet into the oven. Bake until meatballs reach 165°F internal temperature, about 10 minutes. Wrap remaining 4 naan in aluminum foil and place in oven to warm for a few minutes. Meanwhile, combine yogurt and 2 tablespoons of giardiniera liquid.
To assemble, spread about 2 tablespoons of yogurt sauce on each pita, top with 4 meatballs, chopped giardiniera and a handful of romaine.