Eat Smart  |  Posted 10.17.14

Turkey Fijitas

Turkey Fijitas

Healthy and easy to make lunch.

Makes 4 servings.

Ingredients

  • SEASONING MARINADE
  • 1/2 tsp chili powder
  • 1/4 tsp ground cinnamon
  • 1/2 tsp groung cumin
  • 1/4 tsp garlic powder
  • 1/8 tsp finely ground coffee
  • 1/8 tsp ground black pepper
  • FILLING
  • 1/2 Tbsp canola oil
  • 1 lb turkey cutlets or boneless turkey breast, cut into 3/4-inch by 3-inch pieces
  • 4 taco-size (9-in) whole-wheat tortillas
  • 1 1/3 cup lightly packed baby spinach
  • 1/2 cup salsa verde
  • 1 (1/2-inch) slices red onion, halved crosswise
  • 12 (1/2-inch) strips red bell pepper

Instructions

  • In small bowl, whisk together chili powder, cinnamon, cumin, garlic powder, coffee and black pepper.
  • Place canola oil and turkey in mixing bowl and add dry seasoning. Using fork or your hands, mix to coat turkey evenly with marinade. Set aside for 20-30 minutes.
  • Heat medium cast iron skillet over medium-high heat. Lay a large sheet of foil on your work surface. One at a time, heat tortillas in dry pan until they are flexible, about 1 minute, turning them after 30 seconds. Stack tortillas on foil, covering them with an inverted plate until all tortillas are warmed, then seal tortillas in foil, and set them aside.
  • Heat grill-pan or stovetop grill over high heat until a drop of water flicked onto it dances. Using tongs, arrange seasoned turkey pieces in rows on grill, placing them 1/2-inch apart. This may require cooking turkey in two batches. Grill for 6 minutes, turning pieces every 1 minute so they cook evenly and to avoid burning. Transfer cooked turkey to serving plate.
  • To assemble fajitas, place warm tortilla on a dinner plate, preferably warm. Arrange one-fourth of spinach in center of tortilla. Add one-fourth of turkey. Spoon on one-fourth of salsa, top with half an onion slice and 4 pepper strips. Fold in top and bottom of tortilla, then sides. Serve immediately.

Per serving: 317 calories, 6 g total fat (<1 g saturated fat), 31 g carbohydrate, 34 g protein, 2 g dietary fiber, 492 mg sodium.

Recipe from American Institute for Cancer Research