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Name: Turkey Fajitas
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: American
Ingredients: 2 ts Vegetable oil, divided; 2 ts Chili powder; 1/2 ts Dried Oregano; 8 Flour tortillas (7"diameter); 12 oz Turkey breast cutlets; 8 Lettuce leaves, dried well; 2 Bell peppers, preferably

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INGREDIENTS

2 ts Vegetable oil, divided
2 ts Chili powder
1/2 ts Dried Oregano
8 Flour tortillas (7"diameter)
12 oz Turkey breast cutlets
1 red*1 green thinly slice
8 Lettuce leaves, dried well
2 Bell peppers, preferably

Servings

INSTRUCTIONS

1. Preheat oven to 225~F. Wrap tortillas in foil and place in oven while making fajita filling. 2. Mix chili powder and oregano on waxed paper. Rub spice mixture into turkey cutlets. 3. In large skillet, heat 1 teaspoon of the oil. Add bell pepper stips and cook over medium-high heat 4-6 minutes, stirring often, until lightly browned and tender-crisp. Remove to a bowl, using a slotted spoon. 4. Heat remaining oil in same skillet. Add cutlets and cook over medium-high heat 4-6 minutes, turning once, until they are browned and no longer pink in center when tested with knife. 5. Cut turkey crosswise into narrow strips. Top each warm tortilla with a lettuce leaf and arrange turkey and bell pepper strips down the middle. Serve with salsa. Per serving: 287 cal, 26g pro, 31g car, 7g fat, 22% cal from fat, 53mg chol, 338mg sod.

NOTES

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Turkey Fajitas

2 ts Vegetable oil, divided
2 ts Chili powder
1/2 ts Dried Oregano
8 Flour tortillas (7"diameter)
12 oz Turkey breast cutlets
 1 red*1 green thinly slice
8 Lettuce leaves, dried well
2 Bell peppers, preferably

1. Preheat oven to 225~F. Wrap tortillas in foil and place in oven while  making fajita filling.     2. Mix chili powder and oregano on waxed paper. Rub spice mixture into  turkey cutlets.     3. In large skillet, heat 1 teaspoon of the oil. Add bell pepper stips  and cook over medium-high heat 4-6 minutes, stirring often, until lightly  browned and tender-crisp. Remove to a bowl, using a slotted spoon. 4. Heat  remaining oil in same skillet. Add cutlets and cook over medium-high heat  4-6 minutes, turning once, until they are browned and no longer pink in  center when tested with knife.     5. Cut turkey crosswise into narrow strips. Top each warm tortilla with  a lettuce leaf and arrange turkey and bell pepper strips down the middle.     Serve with salsa.       Per serving: 287 cal, 26g pro, 31g car, 7g fat, 22% cal from fat, 53mg  chol, 338mg sod.

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Nutrition

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Serving Size: 1 Serving (86g)
Recipe Makes: 4 Servings

Calories: 93
Calories from Fat: 15 (16%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.4g
Cholesterol 36.6mg		11 %
Sodium 876.4mg		30 %
Potassium 283.8mg		7 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 3.4g
Protein 14.7g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 93

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