Prep: 15 mins Cook: 12 mins
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
- kcal526
- fat24g
- saturates5g
- carbs45g
- sugars11g
- fibre9g
- protein35g
- salt1.05g
Ingredients
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably 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
pep-izAlso known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 3 spring onions, trimmed and sliced
Spring onion
sp-ring un-yunAlso 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-dohAlthough 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
Method
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.
Comments, questions and tips