Filled pita pockets

Name: Filled pita pockets
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Eggs (size M); 4 TABLESPOONS Salad Mayonnaise; 2 TABLESPOONS Vinegar; 2 TEASPOONS Chili Flakes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g cherry tomatoes; 100 g Rocket; 300 g Roast turkey (e.g. from the previous day); 4 Pita Bags

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Eggs (size M)
4 TABLESPOONS Salad Mayonnaise
2 TABLESPOONS Vinegar
2 TEASPOONS Chili Flakes
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g cherry tomatoes
100 g Rocket
300 g Roast turkey (e.g. from the previous day)
4 Pita Bags

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Mix mayonnaise, vinegar, 2 tablespoons of water and chili flakes. Season to taste with salt and pepper. Wash and quarter the tomatoes. Wash the rocket, shake dry and cut off the stem ends. Thinly slice the roast turkey
2
Quench the eggs cold, peel them and cut them into slices. Toast pita pockets in portions until golden brown. Open pockets and fill with prepared ingredients and some sauce. Add the rest of the sauce