Turkey & pepper pittas
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Kids will love this tasty snack-supper, and we bet they'll never know it's superhealthy too
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 526 | |
| fat | 24g | |
| saturates | 5g | |
| carbs | 45g | |
| sugars | 11g | |
| fibre | 9g | |
| protein | 35g | |
| low in | salt | 1.05g |
Ingredients
- 1 tbsp olive oil
- 200g turkey breast steak , 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
- STEP 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.
- STEP 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.
Goes well with
Recipe from Good Food magazine, September 2010
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