Turkey Fajita Wraps Food

FAJITA GROUND TURKEY LETTUCE WRAPS

Steps:

• Place 2 tablespoons of olive oil in a large skillet or cast-iron pan and turn to medium/high heat.
• When olive oil is fragrant, add garlic and ground turkey.
• Cook for around 5 minutes to partially brown and then add bell peppers and onion.
• Cook for around 5 more minutes to fully brown meat and cook down veggies.
• Add homemade fajita seasoning and a few tablespoons of water. Mix, making sure everything is fully coated.
• Let mixture cook down for a few more minutes to thicken the sauce. Add more water as needed. This all depends on how saucy you want your lettuce wraps.
• Once fully cooked, remove from heat and set aside.
• Next, prepare avocado crema. Place avocado, Greek yogurt, lime juice, and water into a high-speed food processor. Blend on high until smooth. You may need to add more water depending on how thick you want your crema.
• Assemble lettuce wraps by scooping about 1/3 cup of fajita filling on top of a piece of iceburg lettuce and then drizzling with avocado crema.
• Serve with fresh lime juice and cilantro

HEALTHY TURKEY FAJITA WRAPS

Steps:

• Heat a cast iron skillet to medium high heat. When the pan is hot, add one tablespoon of the olive oil and the peppers and onions. Stir to coat with oil. Season with salt and pepper to taste.
• Allow the veggies to sit without stirring to obtain a nice sear, then stir to flip and sear again. Continue until the veggies are well-caramelized but still only about halfway cooked.
• Turn off burner and the pan on a cool burner for now.
• Next, heat a large, non-stick skillet to medium high heat.
• Sprinkle both sides of the turkey cutlets generously with southwest seasoning mix on both sides.
• When the pan is ready, brush some of the remaining 1/2 tablespoon of olive oil onto the bottom of the pan and lay the cutlets flat. Because the cutlets are very thin, they will cook very quickly. Only about 1 minute on each side. Remove when there is no pink visible on the sides of the meat. Do not overcook.
• Slice the cooked cutlets against the grain into long strips.
• Then lay a tortilla on a clean surface, spread 2 tablespoons of avocado ranch dressing in the center in the shape of a rectangle, then layer 1/4 of the grilled vegetables and 1/4 of turkey strips.
• Fold the sides of the tortilla over the center so the fold is just to the edge of the filling.
• Keeping the sides folded in, roll the tortilla from bottom to top over the filling.
• Place on a dish, flap side down, and repeat with remaining tortillas and filling.
• Serve warm.

TURKEY FAJITA RICE BOWLS

Steps:

• Preheat a grill to high. Combine the rice, 12/3 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low and stir. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Let stand, covered, 5 minutes.
• Meanwhile, put 1 bell pepper strip and 2 outer rings from 1 onion slice in a blender; set aside. Brush the remaining bell peppers and onion with 2 tablespoons olive oil; season with salt and pepper. Toss the turkey with the remaining 1 tablespoon olive oil and the fajita seasoning; season with salt and pepper.
• Grill the peppers and onion, turning halfway through, until tender and charred in spots, about 10 minutes. Remove the vegetables to a large bowl; add the lime juice. Season with salt and pepper and toss. Grill the turkey until marked and cooked through, 2 to 3 minutes per side. Remove to a cutting board; slice into strips.
• Puree the reserved bell pepper and onion with 1/4 cup water, the cilantro and 1/4 teaspoon salt. Fluff the rice with a fork and stir in the cilantro puree. Divide the rice among bowls; top with the turkey, vegetables, avocado, sour cream and pico de gallo.

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.

TURKEY FAJITA WRAPS

Steps:

• Mix dressing and seasonings; spread onto tortillas.
• Top with remaining ingredients; roll up.

TURKEY FAJITAS WITH CREAMY AVOCADO SAUCE

Steps:

• Combine the avocado, mayonnaise, jalapeno pepper and lime juice in a blender or food processor. Add a splash of water and puree until smooth; season with salt and pepper, to taste. Scrape into a bowl.
• Heat the oil in a large saute pan over high heat. Add the onion and pepper and cook until soft, about 5 minutes. Add the cumin and cook for 1 minute. Add the turkey, cook until just heated through and stir in the cilantro.
• Put the tortillas on a plate, cover with a damp paper towel and microwave on high heat for 40 seconds to warm through. Put some of the turkey mixture in the center of each tortilla, drizzle with some of the Creamy Avocado Sauce, roll and serve.

TURKEY AVOCADO WRAPS

Steps:

• 1. Combine ranch dressing with salsa and orange zest in a small bowl. Place tortillas on a cutting board, and evenly spread dressing, leaving about a 1-inch border, over each.
• 2. Layer turkey, avocado, lettuce, jicama, tomato, and scallions, leaving border, over each tortilla. Season with salt and pepper. Roll up into a pinwheel log. Cut in half and serve.