CHICKEN FILLET

1. Cut the fillets into oblong pieces. Cut half of the pepper into long pieces.
2. Heat a frying pan well over high heat, add oil and heat it well, put chicken fillet. Try to keep the meat in one layer. First, let the meat brown on one side and then turn over on the other. Fry for 10 minutes. The water must evaporate. Add pepper, stir periodically, fry for another 3 minutes. Do not cover the meat in the pan with a lid during cooking.
3. While the meat is frying, fry the tortilla for 10 seconds on each side.
4. Reduce the heat and add the sauce, mix the meat and pepper thoroughly. Stew over low heat for 2 minutes.
5. Wrap the chicken stuffing with pepper in a tortilla.

 STUFFED TURKEY

1. Cut half of the peppers and tomatoes into cubes.
2. Heat a frying pan well over high heat, add oil and heat it well, put chicken fillet. Distribute the minced meat evenly in the pan. Fry for 13 minutes. The water must evaporate. Stir periodically. Do not cover the meat in the pan with a lid during cooking.
3. While the minced meat is frying, divide the pita into 6 pieces.
4. Reduce heat and add the sauce to the sauce, mix the minced meat with the sauce thoroughly. Stew over low heat for 2 minutes.
6. Wrap the filling in pita bread, add diced tomatoes and peppers to the minced meat with sauce.

7. Supper is ready. Serve with garnish to the table.