Heat the oil in a pan and fry the turkey strips for 5 minutes until golden brown and cooked through.
Drain, add the onion to the pan and fry until softened.
In a small bowl, mix together the mayonnaise, tarragon, thyme and parsley and season with black pepper.
Split each pitta bread in half across the centre and carefully open up to make four pockets.
Mix the turkey and fried onion with the mayonnaise and spoon into the pockets, adding the cherry tomato halves, cucumber slices and lettuce according to personal taste.
Alternatively, fill the pockets with the turkey, tomato halves, cucumber, lettuce and fried onion and serve the mayonnaise separately to spoon over.