Easy Leftover Turkey Mini Fajitas Food

TURKEY FAJITAS

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add turkey; cook and stir 2 minutes. Add peppers, onion, garlic, salt, cumin, pepper and cayenne. Cook and stir 5 minutes or until turkey is no longer pink and peppers are crisp-tender. Stir in cilantro and lime juice; cook 1 minute longer. Serve in tortillas.

EASY CHICKEN FAJITAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

AIR FRYER TURKEY FAJITAS

Steps:

• Mix chili powder, cumin, paprika, oregano, pepper, garlic powder, and onion powder together in a small bowl. Squeeze the juice of 1 lime over the turkey breast. Sprinkle seasoning mixture over the meat. Add 1 tablespoon oil. Toss to coat and set aside.
• Place bell peppers and onion into a bowl and cover with remaining oil. Toss to coat.
• Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
• Cook the bell peppers and onion in the preheated air fryer for 8 minutes. Shake and cook another 5 minutes. Add jalapenos. Cook for 5 minutes. Open the basket, shake, and place turkey strips in one single layer on top of the vegetables. Close the basket and cook, 7 to 8 minutes. Open, shake the basket to distribute mixture, and continue to cook until turkey strips are a bit crispy and no longer pink in the centers and peppers are tender, about 5 minutes more.
• Remove the basket and place the fajitas in a bowl or on a platter. Top with cilantro and squeeze juice of remaining lime over.

TURKEY FAJITA WRAPS

Steps:

• Heat the oil in large skillet over high heat. Add the onion, peppers, and garlic and cook, stirring, until slightly softened. Add the turkey, cumin, chili powder, salt, pepper, and cayenne and cook, stirring, until cooked through, about 5 minutes.
• Spoon a couple tablespoons of the turkey mixture on the inside of a lettuce leaf, top with a tablespoon of cheese and a dollop of sour cream, and roll up like a burrito. Close with toothpicks. Repeat to make 6 wraps total.
• Serve with salsa picante and guacamole, if desired.

MINI CHICKEN FAJITAS

Steps:

• Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. Sprinkle over the spices and cook for 30 secs more, stirring. Tip the tomatoes into the pan and stir in the chipotle paste. Simmer for 5 mins or until the sauce is thick and glossy, stirring regularly. Stir in the spring onions and coriander, cook for 1 min more, then remove from the heat and leave to cool.
• Cut the tortillas into quarters, then cut each quarter into three pieces, so you have 36 triangles. Place 1 tsp of the chicken mixture and a little cheese at the widest end of a triangle. Roll the pointed end of the triangle around the filling and secure with a cocktail stick. Place on a baking tray lined with baking parchment. Fill and roll the other triangles. Cover with cling film and chill for up to 8 hrs until ready to reheat.
• To make the dip, mash all the ingredients in a bowl until almost smooth. Cover the surface of the dip with cling film and chill for up to 24 hrs.
• When ready to serve, heat oven to 200C/180C fan/gas 6. Uncover the fajitas and bake for 6-8 mins or until hot throughout. Serve with the guacamole.