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Turkey and Pepper Pittas

Preparation: 10 mins

Cooking: 10 mins

Serves 4, costs under £4.00


  • 1 Tablespoon Vegetable Oil (10g)
  • Turkey Breasts (200g) ((Small Pack))
  • Chilli Flakes (1g) ((Optional))
  • 1 Red Pepper (160g)
  • 1 Yellow Pepper (160g)
  • 1 Avocado (145g) ((Medium))
  • Fresh Coriander (10g) ((Handful))
  • 2 Wholemeal Pitta Breads (150g)
  • 3 Heaped tablespoons Half fat Creme Fraiche (90g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


1. Cut the turkey into strips, approximately 1cm thick.

2. Heat the oil in a wok or large frying pan and fry the turkey (and chilli flakes if using) for 5-6 minutes. Stir the turkey every now and then as it is cooking to ensure it browns evenly.

3. Wash the peppers, cut them in half and remove the seeds by placing skin side up and tapping gently. Cut into 1 cm strips.

4. If using spring onions; trim the tops and tails then remove the outer layer then slice.

5. Add the peppers and spring onions to the pan and fry until the turkey is cooked through but the peppers still have crunch.

5. Place the tip of a sharp knife into the avocado until it touches the stone, then gradually cut it in half keeping the knife against the stone. It should then pull apart and the stone can be removed. Using a dessert or table spoon remove the flesh by easing the spoon between the flesh and the skin. Once the flesh has been removed cut into slices.

6. Cut the pitta bread in half and then open each half to allow them to be filled. Wash the coriander and finely chop.

7. Divide the avocado and coriander between the pitta halves then spoon in the turkey mix. Top with creme fraiche.

Nutritional Information