Ingredients
Equipment
Method
- In a skillet, heat the olive oil over medium heat. Add chopped onion and garlic, sauteing until translucent (about 3-5 minutes).
- Add the ground turkey to the skillet, cooking until browned and cooked through (approximately 7-10 minutes). Season with salt and pepper.
- Stir in the harissa paste and mix well, letting it cook for an additional 2 minutes to incorporate the flavors.
- While the turkey is cooking, warm the whole wheat pitas in an oven at 175°C (350°F) for about 5 minutes until soft.
- Once the turkey is done, remove it from the heat and stir in the chopped spinach and diced avocado, allowing the spinach to wilt slightly.
- Cut the warm pitas in half, and carefully open each half. Stuff each pita with the turkey mixture generously.
- Serve the stuffed pitas with a side salad of your choice and garnish with fresh herbs and lemon wedges. Enjoy!
Nutrition
Notes
Feel free to swap out the ground turkey for another lean protein like chicken or even a plant-based option if you're looking for a vegetarian twist!
Adding some diced bell peppers or shredded carrots to the turkey mixture can provide a great texture.
The stuffed pitas are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Simply reheat in the oven or a skillet before serving! Enjoy your culinary adventure, and don’t hesitate to make this recipe your own!
Adding some diced bell peppers or shredded carrots to the turkey mixture can provide a great texture.
The stuffed pitas are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Simply reheat in the oven or a skillet before serving! Enjoy your culinary adventure, and don’t hesitate to make this recipe your own!