© 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 Small red pepper, seeded and cut into 1-inch pieces
2/3 c cilantro, medium chop
1/2 c onions, medium chop
1/4 c canola oil
2 tbsp paprika
1-1/2 tsp cumin
1 tbsp minced fresh garlic
1 tbsp tomato paste
1-1/2 tbsp cold water
Pinch crushed red pepper
As needed cooking spray
2 flat breads or naan (garlic flavor preferred)
1 lb TURKEY TENDERLOIN
1/2 tsp each kosher salt and freshly ground black pepper
1 tbsp canola oil
1/4 c minced onions
6 oz Key lime yogurt
1/3 c cilantro, minced
RED PEPPER SAUCE
Place red pepper, cilantro, onions, oil, paprika, cumin, garlic, tomato paste, water and crushed red pepper into blender. Blend until smooth.
FLATBREAD - PREP
Preheat large sauté pan on medium-high 2-3 minutes. Coat bread with cooking spray; cook 1 minute on each side or until golden and crispy. Repeat with remaining bread.
TURKEY - PREP
Pat turkey dry with clean paper towels. Cut tenderloin lengthwise. Turn and slice turkey evenly into thin strips.
Preheat large sauté pan on medium-high 2-3 minutes. Add oil and heat.
Lightly sprinkle turkey with salt and pepper. Working in batches so pan will not be over crowded, place turkey in pan and stir-fry 3-4 minutes or until cooked through. Remove from skillet and repeat, cooking until all turkey has lost all pink color.
Reduce heat to low and add Red Pepper Sauce. Heat 2 minutes or until warm.
ASSEMBLY
Top each flatbread with turkey mixture.
Stir onions into yogurt. Spoon lightly atop turkey.
Sprinkle each flatbread with cilantro.
Cut flatbread into wedges and serve hot.