Place the pita breads on a baking tray lined with baking paper, sprinkle with a little water.
Bake for approx. 5 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly on a cooling rack.
Drizzle lemon juice over the avocado 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 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. per batch, season. Add salt to the sour single cream.
Slice off a small piece from each pita bread. Make a cut of approx. 2 cm down both sides. Fill the pitas with the lettuce, single cream, avocado & onion mixture and meat.