1 tsp vegetable oil
8 oz fresh cut peppers and chopped onion (from the supermarket salad bar)
9 to 12 oz CARVED OVEN ROASTED TURKEY BREAST STRIPS (from the meat case)
8 (8-Inch) flour tortillas (whole-wheat preferred)
1/2 c salsa verde
1 Large fresh lime, cut in 8 wedges
Heat oil in a large, heavy nonstick skillet over medium heat. Add pepper and onion strips and cook until vegetables are soft. Add turkey strips and stir-fry until heated through.
Warm tortillas according to package directions. To assemble, place turkey and vegetables in center of each tortilla. Top each with 2 tablespoons salsa.
Squeeze each with 1 lime wedge. Fold tortillas to enclose filling.
Serve with remaining lime wedges.