Mexican Style Pitta Pockets


Total time: 35m
Preparation Time: 30m

Servings
For 8 pieces


Nutritional Information

Contains 402 Kcal


Ingredients

  • 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 cutlet, cut in half lengthways and then across into 1-cm-wide strips
  • 1 tsp. chili powder
  • Füllen
  • 2 pinches salt
  • 100 g sour single cream
  • 150 g lettuce, cut across into strips

View these products

Instructions

  • 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.
  • Füllen

    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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home