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Turkey & pepper pittas

Turkey & pepper pittas

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Prep: 15 mins Cook: 12 mins

Easy

Serves 2
Kids will love this tasty snack-supper, and we bet they'll never know it's superhealthy too

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories526
  • fat24g
  • saturates5g
  • carbs45g
  • sugars11g
  • fibre9g
  • protein35g
  • salt1.05g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g turkey breast steak, cut into strips
  • pinch chilli flakes
  • 1 red and 1 yellow pepper, deseeded and cut into strips

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 3 spring onions, trimmed and sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 avocado, stoned, peeled and sliced

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • handful coriander leaves
  • 2 wholemeal pitta breads, toasted and halved to form pockets
  • 2 tbsp soured cream

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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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