© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY TENDERLOINS, cut into 1/4-inch strips
2 c thinly sliced onion
1 tsp minced garlic
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
2 tsp olive oil
1 Can (11 oz) corn, drained, with red and green peppers
1/4 c chopped fresh cilantro
4 Flour (8-inch) tortillas, heated according to package
Salsa, optional
In medium bowl combine turkey, onion, garlic, chili powder, cumin, salt, and cayenne pepper.
In large non-stick skillet, over medium-high heat, saute mixture 5 to 7 minutes in oil or until turkey is no longer pink in center. Add corn and cilantro; cook 2 to 3 minutes or until heated throughout.
To serve, spoon mixture into center of tortillas and top with salsa; fold up lower edge of tortilla over filling and fold in left and right sides.
352 Total Calories
6 g Total Fat
15 % Daily Total Fat
70 g Cholesterol
773 mg Sodium
41 g Total Carbohydrates
34 g Protein