Kids will love this tasty snack-supper, and we bet they’ll never know it’s superhealthy too
Prep:15 mins Cook:12 mins
Nutrition per serving
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
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.
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