Thanksgiving Leftovers Pita With Cranberry Pomegranate Sauce

Thanksgiving leftovers pita wrap

The Spruce Eats / Ulyana Verbystka

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serving: 1 serving
Nutrition Facts (per serving)
1391 Calories
27g Fat
252g Carbs
41g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 1391
% Daily Value*
Total Fat 27g 35%
Saturated Fat 5g 27%
Cholesterol 57mg 19%
Sodium 2612mg 114%
Total Carbohydrate 252g 92%
Dietary Fiber 24g 85%
Total Sugars 109g
Protein 41g
Vitamin C 55mg 275%
Calcium 306mg 24%
Iron 9mg 49%
Potassium 1679mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In addition to being about family and friends and food, Thanksgiving is also a time to be grateful for what you have and seeing the glass as half full rather than half empty.

Half the fun of studying the dinner leftovers situation the following day is figuring out how to use the bits that are left. Salads, sandwiches, soups—choices abound, but one thing that's a given is the ubiquitous leftover sandwich.

This year, give your leftovers sandwich Middle Eastern flair by using pita bread and a housemade cranberry sauce infused with pomegranate molasses. Thanksgiving may be an American tradition, but those are best when everybody brings their own unique spin to the food.


For the Cranberry Pomegranate Sauce:

  • 1 cup cranberries

  • 1/4 cup granulated sugar

  • 1/4 cup water

  • 1 lemon, zested

  • 2 tablespoons pomegranate juice

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

For the Pita Wrap:

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Thanksgiving leftovers pita
    The Spruce Eats / Ulyana Verbystka
  2. Add the cranberries, sugar, water, lemon zest, pomegranate juice, cinnamon, and salt in a pot. Bring to a boil, stir well and reduce the heat to low.

    Add cranberries, sugar, water
    The Spruce Eats / Ulyana Verbystka
  3. Allow to simmer for 15 minutes, stirring occasionally, until the cranberries have popped. Remove from the heat and let cool slightly before serving.

    Allow to simmer
    The Spruce Eats / Ulyana Verbystka
  4. Spread the tablespoon of Greek-style yogurt and the tablespoon of cranberry pomegranate sauce on your pita, flatbread, or naan. The bread can be at room temperature or you can warm it up for a few minutes in the oven.

    Spread greek yogurt
    The Spruce Eats / Ulyana Verbystka
  5. Pile on as much of the sliced cooked turkey or cooked chicken as you like.

    Pile on cooked turkey
    The Spruce Eats / Ulyana Verbystka
  6. Add the leftover Middle Eastern or acorn squash stuffing on top.

    Add leftovers
    The Spruce Eats / Ulyana Verbystka
  7. Drizzle on as much of the cranberry pomegranate sauce as you like, fold over, and eat.

    Drizzle on
    The Spruce Eats / Ulyana Verbystka