Gather the ingredients.
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.
Allow to simmer for 15 minutes, stirring occasionally, until the cranberries have popped. Remove from the heat and let cool slightly before serving.
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.
Pile on as much of the sliced cooked turkey or cooked chicken as you like.
Add the leftover Middle Eastern or acorn squash stuffing on top.
Drizzle on as much of the cranberry pomegranate sauce as you like, fold over, and eat.