© 2025 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 CUTLETS
2 tsp olive oil
1 Large green bell pepper, cut in very thin strips (about 2 c)
8 (8-Inch) soft flour tortillas
1 c peach salsa
1 c fresh cilantro, well washed, dried and chopped
Pat turkey cutlets dry with clean paper towels. Sprinkle with 1/2 teaspoon each salt and black pepper.
Grill over preheated flame, about 4-inches from heat, for 4 to 6 minutes per side or until the internal temperature reaches 165 degrees F.
While turkey is cooking, heat oil in a skillet over medium heat, add pepper strips and sauté until soft.
Warm tortillas, according to package directions.
Slice turkey into thin 1/4-inch strips.
To assemble, divide turkey strips and place in center of each tortilla. Cover with pepper strips and top with 2 tablespoons each salsa and cilantro. Fold and serve.