© 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
3/4 c fresh squeezed lime juice
1 tsp salt
1 tbsp chili powder
1-1/2 tsp garlic powder
3 Each red peppers, seeded & cut into strips
3 Each green peppers, seeded & cut into strips
3 Each yellow peppers, seeded & cut into strips
3 Each red onion, cut into thin wedges
3-3/4 lbs ROASTED TURKEY BREAST, sliced
24 8-9 inch flour tortillas
3 c tomato salsa
In a non-metal bowl, combine lime juice, salt, and chili and garlic powders. Mix well.
Add vegetables to the marinade; stir to coat.
Heat grill or skillet to medium-high.
Cook drained vegetables for 3-5 minutes or until lightly crisp. Remove from heat.
On each warm serving plate, arrange 5 ounces of sliced turkey breast, 1 cup of hot vegetables, 2 tortillas and 1/4-cup tomato salsa.
Total Calories 470
Calories from Fat 70
Total Fat 7 g
% Daily Total Fat 11
Saturated Fat 2 g
% Daily Saturated Fat 13
Cholesterol 120 g
% Daily Cholesterol 40
Sodium 573 mg
% Daily Sodium 24
Total Carbohydrates 46 g
% Daily Total Carbohydrates 15
Dietary Fiber 6 g
% Daily Dietary Fiber 24
Sugars 6 g
Protein 54 g
% Daily Protein 25
% Daily Vitamin C 240
% Daily Calcium 4
% Daily Iron 15