Chicken Fillet and Tarator Sauce Stuffed Pitas

instructions

1. Cook chicken fillets as indicated on the package.
2. Place the garlic, lemon juice and tahini in a bowl and mix until evenly textured.
3. Pour in a thin stream of water beating constantly until mixture is creamy. Add salt and pepper and mix in well. Set aside.
4. Mix together the grated cabbage and carrot, moisten with 2 spoons of tarator dressing and toss to coat.
5. Heat pitas quickly in a hot pan over medium heat.
6. Cut off one third of each pita and open them up to make large pockets.
7. Stuff the pockets with the cabbage-carrot mixture, pickled turnips and breaded chicken breasts and drizzle over tarator sauce generously.
8. Serve immediately.