Turkey & Pepper Pittas
This recipe is a delightful fusion of flavors and textures - tender turkey strips cooked with colorful peppers and fragrant chilli flakes, all tucked into toasted wholemeal pitta pockets alongside creamy avocado slices and fresh coriander leaves. Finished off with a dollop of soured cream, each bite is a harmonious blend of savory and creamy goodness that's sure to satisfy your taste buds!
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 200g turkey breast steaks , cut into strips
- pinch chilli flakes
- 1 red and 1 yellow pepper , deseeded and cut into strips
- 3 spring onions , trimmed and sliced
- 1 avocado , stoned, peeled and sliced
- handful coriander leaves
- 2 wholemeal pitta breads , toasted and halved to form pockets
- 2 tbsp soured cream
Instructions
- Heat the oil in a wok or large frying pan and fry the turkey and chilli flakes for 5-6 mins. Add the peppers and spring onions and stir-fry until the turkey is cooked but the peppers still have crunch. Season.
- Divide the avocado and coriander between the pitta halves, then spoon in the turkey and pepper mix. Add a dollop of soured cream to each and serve straight away.
Cook Time
12M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 526 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 1.05 milligram of sodium
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