Coat pan with cooking spray and heat over medium. Add turkey and cook for 4-5 minutes or until no longer pink, stirring to crumble. Remove from heat and drain excess liquid. Chop tomato and onion. Stir into turkey along with feta and vinegar; toss to coat well.

Heat a clean skillet over medium. Toast 1 pita at a time for 1-2 minutes per side. Cut pitas in half and fill each half with lettuce and turkey mixture.

Serve pita pockets with sliced peaches.