Happy New Year!!! A healthier lifestyle seems to always be a New Years resolution every year for myself and I believe most of you out there! In my opinion the best way to start is small steps! With meals that you know you already enjoy with a healthier spin on it! So after I did my turkey breast prep by cooking it in a slow cooker and slicing it I decided to make one of my families favorite dinners! Fajitas! Except I used turkey as the main source of protein to lower the fat and cholesterol content and up the amount of protein!
I loaded the recipes up with veggies and served it as a lettuce wrap instead of on a tortilla! I topped with with avocado, cilantro, and fresh lime slices! Instead of the normal tortilla with cheese and sour cream! This recipe would also be great topped with greek yogurt!
In a ziplock bag or large bowl place the turkey, bell peppers, onions, and mushrooms. Pour the Italian dressing and jar of salsa.
Then grab a large skillet and over medium heat pour the entire contents of the bag or bowl. Marinade and all! Cook until starts to boil and let boil for about 3 minutes or until the mushrooms look like they are cooked and the peppers and onions begin to soften
To assemble grab a piece of romaine lettuce and place on a plate. Place a large spoonful of turkey fajita mixture and top with whatever toppings you would like
Serve immediately
Turkey Fajita Lettuce Wraps
Ingredients
3-4 Turkey Breast, grilled and sliced
1 red bell pepper, pitted, cored and sliced thinly
1 yellow bell pepper, pitted, cored, and sliced thinly
1 green bell pepper, pitted, cored, and sliced thinly
1 medium onion, sliced thinly
1 cup sliced mushrooms
1 (16 ounce) bottle of Italian dressing (my favorite is Paul Newman's)
1 (8 ounce) jar of salsa ( I used Pace medium thick chunky salsa)
Romaine lettuce
Instructions
In a ziplock bag or large bowl place the turkey, bell peppers, onions, and mushrooms.
Pour the Italian dressing and jar of salsa. Mix well and let marinate for at least 1 hour. (the longer the better)
Then grab a large skillet and over medium heat pour the entire contents of the bag or bowl. Marinade and all!
Cook until starts to boil and let boil for about 3 minutes or until the mushrooms look like they are cooked and the peppers and onions begin to soften.
Remove from heat and begin to assemble.
To assemble grab a piece of romaine lettuce and place on a plate.
Place a large spoonful of turkey fajita mixture and top with whatever toppings you would like! Serve immediately.
Notes
Toppings:
lime, sliced into wedges
a few sprigs of cilantro
avocado, sliced
greek yogurt
Turkey Fajita Lettuce Wraps
3-4 Turkey Breast, grilled and sliced
1 red bell pepper, pitted, cored and sliced thinly
1 yellow bell pepper, pitted, cored, and sliced thinly
1 green bell pepper, pitted, cored, and sliced thinly
1 medium onion, sliced thinly
1 cup sliced mushrooms
1 (16 ounce) bottle of Italian dressing (my favorite is Paul Newman’s)
1 (8 ounce) jar of salsa ( I used Pace medium thick chunky salsa)
Romaine lettuce
toppings:
lime, sliced into wedges
a few sprigs of cilantro
avocado, sliced
greek yogurt
In a ziplock bag or large bowl place the turkey, bell peppers, onions, and mushrooms. Pour the Italian dressing and jar of salsa. Mix well and let marinate for at least 1 hour. (the longer the better) Then grab a large skillet and over medium heat pour the entire contents of the bag or bowl. Marinade and all! Cook until starts to boil and let boil for about 3 minutes or until the mushrooms look like they are cooked and the peppers and onions begin to soften. Remove from heat and begin to assemble.
To assemble grab a piece of romaine lettuce and place on a plate. Place a large spoonful of turkey fajita mixture and top with whatever toppings you would like! Serve immediately.
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