Turkey Fajitas with Baby Spinach & Red Peppers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 272.9
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 490.2 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 3.9 g
- Protein: 3.7 g
View full nutritional breakdown of Turkey Fajitas with Baby Spinach & Red Peppers calories by ingredient
Introduction
Recipe adapted from the American Institute of Cancer Research (AICR.org) Recipe adapted from the American Institute of Cancer Research (AICR.org)Number of Servings: 6
Ingredients
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Seasoning Marinade:
1/2 tsp. chili powder
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/8 tsp. finely ground coffee (I used instant espresso)
1/8 tsp. ground black pepper
Filling:
6 Turkey Cutlets
1 tsp Canola Oil
6 Taco size (9") Whole Wheat Flour Tortillas
1-1/3 cup Baby Spinach (raw)
2 (1/2") slices Red Onions, halved crosswise
1 Bell red pepper, raw, cut into 12 slices
1/2 cup Salsa Verde
Directions
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 a 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 the 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.
Veggies in this dish are served raw. To assemble fajitas, place warm tortilla on a dinner plate, preferably warn. Arrange 1/6 of the spinach in the center of the tortilla. Add 1/6 of turkey. Spoon on 1/6 of salsa, top with onions and pepper strips. Fold in top and bottom of tortilla, then sides and serve immediately.
Serving Size: Makes 6 Fajitas
Number of Servings: 6
Recipe submitted by SparkPeople user KINI14.
Place canola oil and turkey in mixing bowl and add dry seasoning. Using a 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 the 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.
Veggies in this dish are served raw. To assemble fajitas, place warm tortilla on a dinner plate, preferably warn. Arrange 1/6 of the spinach in the center of the tortilla. Add 1/6 of turkey. Spoon on 1/6 of salsa, top with onions and pepper strips. Fold in top and bottom of tortilla, then sides and serve immediately.
Serving Size: Makes 6 Fajitas
Number of Servings: 6
Recipe submitted by SparkPeople user KINI14.