Chicken Fillet and Tarator Sauce Stuffed Pitas

Cook chicken fillets as indicated on the package.

Place the garlic, lemon juice and tahini in a bowl and mix until evenly textured.

Pour in a thin stream of water beating constantly until mixture is creamy. Add salt and pepper and mix in well. Set aside.

Mix together the grated cabbage and carrot, moisten with 2 spoons of tarator dressing and toss to coat.

Heat pitas quickly in a hot pan over medium heat.

Cut off one third of each pita and open them up to make large pockets.

Stuff the pockets with the cabbage-carrot mixture, pickled turnips and breaded chicken breasts and drizzle over tarator sauce generously.

Serve immediately.