Ingredients:
2 6 inch flour tortillas
2 turkey breast tenderloin steaks -or 2 skinless boneless chicken -breast halves -6 ounces total
nonstick spray coating
1 small onion, sliced -separated into rings
1 clove garlic, minced
1/2 medium yellow sweet pepper -or red and/or green sweet pepper -cut into bite-size strips
1 tsp cooking oil
1 tbsp salsa
1 tbsp snipped fresh cilantro
2 tbsp plain fat-free yogurt
1 ripe roma tomato, coarsely chopped
fresh cilantro sprigs, optional
salsa, optional
Instructions:
Wrap tortillas in foil. Place in a 300°F oven for 10 to 12 minutes or till
heated. Or, just before serving, place tortillas between paper towels and
microwave on 100 percent power (High) 15 seconds.
Rinse turkey; pat dry. Cut into thin strips. Set aside. Spray a cold medium
skillet with nonstick coating. Heat over medium heat. Add onion and
garlic; stirfry 2 minutes. Add sweet pepper, stir-fry 1 1/2 minutes or till
vegetables are crisp-tender Remove vegetables from skillet. Place half the
vegetables (about 1/2 cup) in a storage container. (See storage
directions, opposite.)
Add turkey to hot skillet. (Add up to 1 teaspoon cooking oil, as necessary,
during cooking.) Stir-fry 2 to 3 minutes or till no pink remains. Remove
half of the cooked turkey (about 3/4 cup) from the skillet to the storage
container with the vegetables.
Return remaining vegetables to skillet. Add the 1 tablespoon salsa, dash
salt and dash pepper. Cook and stir till heated through. Stir in snipped
cilantro. To serve, divide turkey and vegetable mixture evenly among
tortillas. Dollop with yogurt and sprinkle with tomato. Roll up tortillas.
If desired, garnish with cilantro sprigs and pass additional salsa.
Makes 1 serving.
To store turkey and vegetable mixture, place in a storage container, cover
and chill up to 2 days or freeze up to 3 months. Use for Saucy Turkey and
Pepper Fettuccine (see recipe, below).
Nutrition facts per serving: 382 cal., 11 g total fat (2 g sat. fat), 38 mg
cholesterol, 586 mg sodium, 48 g carbohydrate., 1 g dietary fiber, 25 g
pro. Daily Value: 19% vitamin. A, 80% vitamin. C, 14% calcium, 24% iron.
Food exchanges: 1 vegetable, 2 1/2 bread, 1 1/2 meat, 1 1/2 fat.
Busted by Gail Shermeyer <4paws@netrax.net>.
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Preparation Time: 0:00
Servings: 1
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