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Chicken Fillet and Tarator Sauce Stuffed Pitas

Chicken Fillet and Tarator Sauce Stuffed Pitas title
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Chicken Fillet and Tarator Sauce Stuffed Pitas

Filed under: Game night

preparation time

00:20 20min

Cooking time

00:25 25min


  • 4 chicken fillets
  • 3 cloves garlic, pressed
  • 2 lemons, for juice
  • ½ cup (125 ml) tahini (sesame butter)
  • Water as needed
  • 2 cups (500 ml) grated cabbage
  • 1 cup (250 ml) grated carrot
  • 2 pita breads
  • 8 sticks pickled turnip
  • Salt and pepper


  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.