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Turkey Fajitas
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Authored By: Polly Pitchford, Full Spectrum Health™
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The longer the peppers cook the better.
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Diet Type: Dairy Free
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Ingredients:
8 warmed whole wheat flour tortillas1 tablespoon olive oil1/2 cup vegetable or low-fat chicken stock1 Spanish onion, sliced thin1/2 red bell pepper, julienne1/2 yellow bell pepper, julienne1/2 green bell pepper, julienned1/2 teaspoon Cumin1/4 teaspoon paprika1/8 - 1/4 teaspoon Cayenne powder1 large clove garlic, minced1/4 teaspoon oregano1/4 teaspoon Thyme4 turkey tenderloins, cut into strips1 tomato, chopped1 avocado, peeled and chopped1 cup salsa
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Serves: 4
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| Heat oil in heavy skillet over medium-high heat. Add onion and bell peppers and sauté until almost tender, about 10 minutes.
Add Cumin, paprika, Cayenne, garlic, oregano and Thyme and continue cooking another minute.
Mix in broth and bring to a boil. Add turkey and stir until cooked through, about 5 minutes.
Spoon turkey mixture into tortillas. Top with tomato and avocado. Roll up and serve with salsa on the side.
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 465
Calories from Fat 151
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% Daily Value*
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| | Total Fat 17g | 26% | | | Saturated Fat 3g | 15% | | | Mono Fat 10g | | | | Cholesterol 60mg | 20% | | | Sodium 743mg | 31% | | | Total Carbs 50g | 17% | | | Dietary Fiber 6g | 26% | | | Sugars 2g | | | | Protein 30g | | | | Iron | 31% | | | Calcium | 7% | | | Vitamin C | 110% | | | Vitamin E | 10% | | | Vitamin A | 18% | | | Vitamin B-12 | 5% | | | Vitamin B-6 | 35% | | | Pantothenic acid | 15% | | | Niacin | 43% | | | Riboflavin | 24% | | | Thiamin | 33% | | | Folate | 34% | | | Selenium | 69% | | | Manganese | 30% | | | Copper | 20% | | | Zinc | 15% | | | Potassium | 22% | | | Phosphorus | 28% | | | Magnesium | 17% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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