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Turkey Fajitas |
Diet Type: Dairy Free
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Cooking Time: 30 minutes - one hour
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Ingredients:
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8 warmed whole wheat flour tortillas |
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1 tablespoon olive oil |
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1/2 cup vegetable or low-fat chicken stock |
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1 Spanish onion, sliced thin |
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1/2 red bell pepper, julienne |
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1/2 yellow bell pepper, julienne |
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1/2 green bell pepper, julienned |
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1/2 teaspoon Cumin |
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1/4 teaspoon paprika |
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1/8 - 1/4 teaspoon Cayenne powder |
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1 large clove garlic, minced |
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1/4 teaspoon oregano |
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1/4 teaspoon Thyme |
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4 turkey tenderloins, cut into strips |
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1 tomato, chopped |
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1 avocado, peeled and chopped |
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1 cup salsa |
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Directions:
Heat oil in heavy skillet over medium-high heat. Add onion and bell peppers and sauté until almost tender, about 10 minutes.
Add Cumin, paprika, Cayenne, garlic, oregano and Thyme and continue cooking another minute.
Mix in broth and bring to a boil. Add turkey and stir until cooked through, about 5 minutes.
Spoon turkey mixture into tortillas. Top with tomato and avocado. Roll up and serve with salsa on the side.
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Servings: 4
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Author: Polly Pitchford, Full Spectrum Health™
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Nutrition Facts

Serving Size: 1 Servings per Recipe: 4
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Amount Per Serving |
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Calories 465 Calories from Fat 151
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% Daily Value*
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 | Total Fat 17g | 26% |  | Saturated Fat 3g | 15% |  | Mono Fat 10g | |  | Cholesterol 60mg | 20% |  | Sodium 743mg | 31% |  | Total Carbs 50g | 17% |  | Dietary Fiber 6g | 26% |  | Sugars 2g | |  | Protein 30g | |  | Iron | 31% |  | Calcium | 7% |  | Vitamin C | 110% |  | Vitamin E | 10% |  | Vitamin A | 18% |  | Vitamin B-12 | 5% |  | Vitamin B-6 | 35% |  | Pantothenic acid | 15% |  | Niacin | 43% |  | Riboflavin | 24% |  | Thiamin | 33% |  | Folate | 34% |  | Selenium | 69% |  | Manganese | 30% |  | Copper | 20% |  | Zinc | 15% |  | Potassium | 22% |  | Phosphorus | 28% |  | Magnesium | 17% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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