© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Vegetable oil, as needed
4 10-inch flour tortillas
1/2 c mayonnaise
1/2 c sour cream
1/2 tsp chili powder
1/2 large head iceberg lettuce, washed, drained, shredded & well chilled
1 medium red bell pepper, chopped
1 medium onion, chopped
1 large tomato, chopped
1 large avocado, peeled & sliced*
1 medium fresh mild green chile, seeded and thinly sliced
1 lb fully-cooked turkey breast, cut into thin strips
1 c Cheddar cheese, shredded
TORTILLA BOWLS
In heavy 5-quart Dutch oven, over medium-high heat, heat oil 8 to 10 minutes (adjust heat as necessary to maintain temperature of 375 degrees F).
Place tortilla in hot oil, frying 5 to 10 seconds. Turn tortilla to other side and press down on center with large (46-ounce) empty juice can, using a pot holder to protect hands. Pull up tortilla edges with tongs around can to shape. Fry 30 seconds more or to desired crispness. Remove with tongs; drain well on paper towels. Cool thoroughly.
SALAD PREP and SERVICE
In small bowl, combine mayonnaise, sour cream and chili powder. Chill well.
Place lettuce in tortilla bowls. Top with vegetables, turkey and cheese.
Serve dressing with salad.
NOTES: * To prevent avocado from darkening dip in fresh lemon juice. * 1 cup plain yogurt can be substituted for the mayonnaise and sour cream.
1010 Total Calories
65 g Total Fat
18 g Saturated Fat
155 g Cholesterol
780 mg Sodium
1160 mg Potassium
55 g Total Carbohydrates
7 g Dietary Fiber
6 g Sugars
52 g Protein
60 % Daily Protein
140 % Daily Vitamin C
35 % Daily Calcium
35 % Daily Iron