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Mexican-style pitas
30 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 402
This is needed
This is needed for 8 piece
  • 8 pita breads
  • 2 avocado, cut in half and then cut crosswise into slices approx. 7 mm thick
  • 2 tbsp coriander, finely chopped
  • 1 tbsp lemon juice
  • a little clarified butter
  • 2 red onion, cut into thin rings
  • 0.25 tsp salt
  • a little pepper
  • a little clarified butter
  • 400 g turkey cutlet, cut in half lengthwise and then crosswise into strips approx. 1 cm wide
  • 1 tsp chilli powder
  • 0.5 tsp salt
To fill
  • 150 g lettuce, cut crosswise into strips
  • 2 pinches salt
  • 100 g sour single cream
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And that's how it's done
And that's how it's done
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.
To fill
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.