Turkey Ensalada

Culinary Setting
Meal Type
Cooked Turkey


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





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.


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.


Nutrition Facts

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