1 lb TURKEY BREAST CUTLETS or SLICES, cut into 1/2-inch strips
1/2 c fresh cilantro, chopped
1 Clove garlic, minced
1/2 tsp cumin
1/4 tsp chili powder
1/8 tsp reduced-sodium soy sauce
1/8 tsp Worcestershire sauce
2 tsp vegetable oil
1 Red bell pepper, cut into 1/8-X 2-inch
1 Green pepper, cut into 1/8-X 2-inch
2 c onion, thinly sliced and separated into rings
3 tbsp freshly squeezed lime juice
8 Flour tortillas
Reduced-calorie sour cream, optional
Salsa, or Pico de Gallo sauce, optional
In 1-quart bowl combine turkey, cilantro, garlic, cumin, chili powder, soy sauce and Worcestershire sauce. Cover and refrigerate 1 hour.
In large non-stick skillet, over medium-high heat, stir-fry turkey mixture in 1 teaspoon oil for 4 minutes, or until turkey is no longer pink. Remove from skillet and set aside.
Add remaining teaspoon of oil to skillet. Stir-fry red and green peppers 2 minutes or until slightly softened. Add onion; cook, stirring constantly, until vegetables are crisp-tender.
Return turkey strips to skillet. Pour lime juice over mixture and stir to combine. Remove from heat and serve immediately in flour tortillas.
Garnish with sour cream, guacamole and Pica de Gallo sauce, if desired.
420 Total Calories
5 g Total Fat
10 % Daily Total Fat
70 g Cholesterol
509 mg Sodium
57 g Total Carbohydrates
35 g Protein