2 C. Diced Cooked turkey
3/4 C. Pitted Prunes, quartered
1/2 C. Sliced Celery
1/4 C. Sliced Green Onions
1/2 C. Plain Nonfat yogurt
1 T. Sweet-hot mustard
Salt and Pepper, to taste
Lettuce Leaves
3 pita breads (about 6 inches each), halved to make 6 pockets

In bowl combine all ingredients except salt, pepper, lettuce and pita pockets. Toss to mix thoroughly. Season with salt and pepper. Cover and refrigerate until chilled. Fill pita pockets with turkey mixture and lettuce leaves.