Yourstory Your Story is published for members of Presbyterian Health Plan, Inc., and Presbyterian Insurance Company, Inc. P.O. Box 27489, Albuquerque, NM 87125-7489 www.phs.org Managing editor: fluentqc@phs.org Information in Your Story comes from a wide range of medical experts. Models may be used in photos and illustrations. If you have any concerns or questions about specific content that may affect your health, please contact your healthcare provider. Such services are funded in part with the State of New Mexico. Presbyterian complies with applicable federal civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability, or sex. ATENCIÓN: Si habla español, tiene a su disposición servicios gratuitos de asistencia lingüística. Llame al (505) 923-5420, 1-855-592-7737 (TTY: 711). Díí baa akó nínízin: Díí saad bee yáníłti’go Diné Bizaad, saad bee áká’ánída’áwo’d66’, t’áá jiik’eh, éí ná hól=, koj8’ hódíílnih (505) 923-5420, 1-855-592-7737 (TTY: 711). Like us on Facebook Facebook.com/PresHealth 2023 © Coffey Communications, Inc. All rights reserved. MPC072301 Centennial Care #6058 Makes 4 servings. Ingredients Seasoning marinade ½ teaspoon chili powder ¼ teaspoon ground cinnamon ¼ teaspoon ground cumin ¼ teaspoon garlic powder ⅛ teaspoon finely ground coffee ⅛ teaspoon ground black pepper Filling ½ tablespoon canola oil 1 pound turkey cutlets or boneless turkey breast, cut into ¾-inch-by-3-inch pieces 4 taco-size (9-inch) whole-wheat tortillas 1⅓ cups lightly packed baby spinach ½ cup salsa verde 2 (½-inch) slices red onion, halved crosswise 12 (½-inch) strips red bell pepper If using leftover turkey, heat in a microwave or on the stovetop. Directions • In small bowl, whisk together chili powder, cinnamon, cumin, garlic powder, coffee, and black pepper. • Place canola oil and turkey in mixing bowl and add dry seasoning marinade. Using a fork or your hands, mix to coat turkey evenly with marinade. Set aside for 20 to 30 minutes. • Heat medium cast-iron skillet over medium-high heat. Lay a large sheet of foil on your work surface. One at a time, heat tortillas in dry pan until they are flexible, about 1 minute, turning them after 30 seconds. • Stack tortillas on foil, covering them with an inverted plate until all tortillas are warmed, then seal tortillas in foil, and set them aside. • Heat grill-pan or stovetop grill over high heat until a drop of water flicked onto it dances. Using tongs, arrange seasoned turkey pieces in rows on grill, placing them ½-inch apart. This may require cooking turkey in 2 batches. • Grill for 6 minutes, turning pieces every 1 minute so they cook evenly and to avoid burning. Transfer cooked turkey to serving plate. • To assemble fajitas, place warm tortilla on a dinner plate, preferably warm. Arrange ¼ of spinach in center of tortilla. Add ¼ of turkey. Spoon on ¼ of salsa, top with half an onion slice and 4 pepper strips. Fold in top and bottom of tortilla, then sides. Serve immediately. Cook turkey to 165 degrees to help prevent foodborne illness. Nutrition information Serving size: 1 fajita. Amount per serving: 280 calories, 3.5g total fat (0g saturated fat), 29g carbohydrates, 45mg cholesterol, 33g protein, 2g dietary fiber, 430mg sodium. Source: American Institute for Cancer Research Turkey fajitas with baby spinach and red peppers
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