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)
1120 Calories
25g Fat
188g Carbs
40g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 1120
% Daily Value*
Total Fat 25g 33%
Saturated Fat 5g 26%
Cholesterol 54mg 18%
Sodium 1572mg 68%
Total Carbohydrate 188g 68%
Dietary Fiber 21g 74%
Total Sugars 49g
Protein 40g
Vitamin C 61mg 307%
Calcium 251mg 19%
Iron 8mg 44%
Potassium 1260mg 27%
*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