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Turkey & pepper pittas

Kids will love this tasty snack-supper, and we bet they'll never know it's superhealthy too

  • Prep: 15 mins
    Cook: 12 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 526
  • Carbohydrates 45
  • Saturated Fat 5
  • Sugar 11
  • Protein 35
  • Fat 24
  • Fibre 9
  • Salt 1.05

Nutrition per serving

  • Calories 526
  • Carbohydrates 45
  • Saturated Fat 5
  • Sugar 11
  • Protein 35
  • Fat 24
  • Fibre 9
  • Salt 1.05

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

Method

  1. 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.

  2. 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.

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