2 6 inch flour tortillas
2 turkey breast tenderloin steaks
--or 2 skinless boneless chicken
--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 teaspoon cooking oil
1 tablespoon salsa
1 tablespoon snipped fresh cilantro
2 tablespoons plain fat-free yogurt
1 ripe roma tomato; coarsely chopped
fresh cilantro sprigs; optional
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.
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