Turkey and vegetable pittas recipe

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serves: 4
Skill: easy
Prep: 25 min

Nutrition per portion

Calories 309 kCal 15%
Fat 6.8g 10%
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  • This Mediterranean inspired dish is both healthy and tasty. And it will help you on your way to five a day. For more about this kind of food have a look at the Mediterranean Diet.


    • 200g (7oz) turkey breast slices
    • 1 red, 1 yellow and 1 green pepper, deseeded and cut into chunks
    • 1 medium courgette, trimmed and sliced
    • 1 red onion, peeled and cut into slim wedges
    • 2 garlic cloves, crushed
    • Finely grated zest and juice of 2 lemons
    • 5tbsp shredded basil leaves
    • Salt and pepper
    • 4 pitta breads
    • 3tbsp very low-fat yogurt


    • Pre-heat oven to 200°c/400°F/gas 6. Place the vegetables in a large roasting tin.

    • Mix the garlic, lemon juice and zest and basil and sprinkle a third over the vegetables. Toss to coat. Season generously and roast for 20 minutes until lightly charred and soft.

    • Meanwhile halve the turkey breast slices lengthways, roll up, put in a roasting tin and sprinkle with some lemon marinade. Cook in oven for final 5 minutes of cooking time.

    • Heat a griddle pan until piping hot and cook the pitta breads for 1 minute on each side until lightly charred and ‘lined’. Alternatively, grill or toast pitta breads.

    • Cool slightly then slice open the pitta breads along one side and fill with the roasted vegetables and rolled turkey.

    • Mix the remaining lemon, garlic and basil with the yogurt, and serve drizzled over the pitta breads.

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