Turkey Fajita Lettuce Wraps
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!
This recipe would also be great if you grilled up some Boneless Turkey Breasts and sliced them! Try these Honeysuckle White fresh Turkey Breast Cutlets
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.
