Kitchen's Garden

Ingredients:

• 8 warmed whole wheat flour tortillas
• 1 tablespoon olive oil
• 1/2 cup vegetable or low-fat chicken stock
• 1 Spanish onion, sliced thin
• 1/2 red bell pepper, julienne
• 1/2 yellow bell pepper, julienne
• 1/2 green bell pepper, julienned
• 1/2 teaspoon Cumin
• 1/4 teaspoon paprika
• 1/8 - 1/4 teaspoon Cayenne powder
• 1 large clove garlic, minced
• 1/4 teaspoon oregano
• 1/4 teaspoon Thyme
• 4 turkey tenderloins, cut into strips
• 1 tomato, chopped
• 1 avocado, peeled and chopped
• 1 cup salsa 

 
Serves: 4
 
Cooking Time: 30 minutes - one hour 
 
Instructions:

1. Heat oil in heavy skillet over medium-high heat.
2. Add onion and bell peppers and sauté until almost tender, about 10 minutes.
3. Add Cumin, paprika, Cayenne, garlic, oregano and Thyme and continue cooking another minute.
4. Mix in broth and bring to a boil.
5. Add turkey and stir until cooked through, about 5 minutes.
6. Spoon turkey mixture into tortillas.
7. Top with tomato and avocado.
8. Roll up and serve with salsa on the side.