1 Small red pepper, seeded and cut into 1-inch pieces
2/3 c cilantro, medium chop
1/2 c onions, medium chop
1/4 c canola oil
2 tbsp paprika
1-1/2 tsp cumin
1 tbsp minced fresh garlic
1 tbsp tomato paste
1-1/2 tbsp cold water
Pinch crushed red pepper
As needed cooking spray
2 flat breads or naan (garlic flavor preferred)
1 lb TURKEY TENDERLOIN
1/2 tsp each kosher salt and freshly ground black pepper
1 tbsp canola oil
1/4 c minced onions
6 oz Key lime yogurt
1/3 c cilantro, minced
RED PEPPER SAUCE
Place red pepper, cilantro, onions, oil, paprika, cumin, garlic, tomato paste, water and crushed red pepper into blender. Blend until smooth.
FLATBREAD - PREP
Preheat large sauté pan on medium-high 2-3 minutes. Coat bread with cooking spray; cook 1 minute on each side or until golden and crispy. Repeat with remaining bread.
TURKEY - PREP
Pat turkey dry with clean paper towels. Cut tenderloin lengthwise. Turn and slice turkey evenly into thin strips.
Preheat large sauté pan on medium-high 2-3 minutes. Add oil and heat.
Lightly sprinkle turkey with salt and pepper. Working in batches so pan will not be over crowded, place turkey in pan and stir-fry 3-4 minutes or until cooked through. Remove from skillet and repeat, cooking until all turkey has lost all pink color.
Reduce heat to low and add Red Pepper Sauce. Heat 2 minutes or until warm.
Top each flatbread with turkey mixture.
Stir onions into yogurt. Spoon lightly atop turkey.
Sprinkle each flatbread with cilantro.
Cut flatbread into wedges and serve hot.