2 turkey breast fillets (about 150g/5½oz each), skinned
½ garlic clove, crushed
2½ tbsp olive oil
2 tsp capers, rinsed and chopped
2 tsp red wine vinegar
4 ripe tomatoes, peeled, deseeded and chopped into bite-size chunks
3 bottled roasted peppers, cut into bite-size chunks
small handful basil leaves
4 wholemeal pitta breads, warmed
Slice the turkey into strips. Toss with the garlic and 1 tbsp olive oil, then season well with salt and black pepper. Marinate in the fridge for about 30 mins.
Meanwhile, make the salad. Whisk together the capers, vinegar and remaining oil and season with plenty of black pepper. Toss together the tomatoes, peppers, basil and dressing, then set aside.
3 Heat a griddle pan until hot, then cook the turkey strips for about 2 mins on each side or until cooked through. Split the pitta breads, then fill each one with the turkey and salad and serve.
361 calories, protein 26g, carbohydrate 48g, fat 8g, saturated fat 2g, fibre 5g, sugar 18g, salt 1.1g