Hot Fajita Salad

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Servs: 4   Prep:   Cook:

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  • add   4 whole wheat flour tortillas
  • add   2 Tbsps. sunflower seeds, toasted
  • add   salsa
  • add   1 cup sour cream
  • add   8 slices cucumber, peeled, chopped
  • add   4 roma tomatoes\cooked, chopped
  • add   1/2 heads iceberg lettuce, chopped
  • add   red leaf lettuce, broken
  • add   1/4 tsp. ground cumin
  • add   1 tsp. chili powder
  • add   3 slices onion, quartered
  • add   1 red bell pepper\cooked, cut into 1 inch chunks
  • add   1 green bell pepper\cooked, cut into 1 inch chunks
  • add   1/4 cup chicken stock
  • add   1/4 tsp. ground cumin
  • add   1 tsp. chili powder
  • add   2 cloves garlic, smashed and chopped or 1 tsp. commercially prepared chopped garlic
  • add   1 Tbsp. olive oil
  • add   1 lb. turkey breast fillets, cut into 1/8 inch strips


  1. Slice turkey breast fillets. Place poultry in shallow 10 inchnon-stick fry pan with oil, garlic,1 tsp. chili powder,1/4 tsp. ground cumin over mediumhigh heat and sauté 5 minutes. Remove meat from pan and setaside. Add stock, peppers, onions, and remaining spices to same panand sauté 3 minutes. Lift vegetables out with perforated spoonand set aside. Lay broken leaf lettuce on plates and top with choppediceberg lettuce. Sprinkle with tomato and cucumber. Spoon fajitamixture over lettuce and sprinkle with tomato and cucumber. Top withsour cream and salsa to taste and garnish with a few toasted sunflowerseeds. Warm tortillas in microwave by placing them between twoserving plates and cooking 20 seconds on high, or warm in oven attemperature 350°F 5 minutes in shallow, covered pan. Roll warmedtortillas and serve on side.

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