Mexican Pita Pockets

Total time: 35m
Preparation Time: 30m

For 8 pieces

Nutritional Information

Contains 402 Kcal


  • 8 pita bread
  • 2 avocado, cut in half and then across into 7-mm-thick slices
  • 1 tbsp. lemon juice
  • 2 red onion, cut into thin rings
  • 2 tbsp. coriander, finely chopped
  • 0.5 tsp. salt
  • a little pepper
  • a little clarified butter
  • 400 g turkey escalope, cut in half lengthways and then across into 1-cm-wide strips
  • 1 tsp. chili powder
  • Stuff
  • 2 pinches salt
  • 100 g sour single cream
  • 150 g romaine lettuce, cut across into strips

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  • Place the pita breads on an oven tray lined with baking paper and brush with a little water. Bake for approx. 5 mins. in the centre of an oven preheated to 220°C. Remove from the oven and leave to cool slightly on a cooling rack.
  • Drizzle lemon juice over the avocado chunks and carefully mix in the coriander. Heat the clarified butter in a non-stick frying pan and reduce the heat a little. Fry the onion for approx. 2 mins., mix with the avocado chunks and season. Heat a little clarified butter in the same pan. Reduce the heat a little. Fry the turkey in batches for approx. 3 mins. each, season. Add salt to the sour half cream.
  • Stuff

    Slice off a small piece from each pita bread. Make a cut of approx. 2 cm along both sides. Fill the pitas with lettuce, half cream, the avocado & onion mixture and the meat.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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