Turkey Faijitas ~ Less Fat Version

This is how I used the homemade Spinach Tortillas; Turkey Faijitas ~ a lightened, yet more flavorful version.

I had cooked a turkey breast half (bone in, skin on) for dinner the other evening, first marinated it in a grapefruit-lime citrus-chipotle marinade. I BBQ'ed it in the Weber covered kettle over mesquite ~ marvelous flavor!

The next day I made the Spinach Tortillas to serve with Turkey Faijitas from the leftovers.

I sauteed the red pepper and onion slices in 1 teaspoon of olive oil and a little water in a "green pan". * ( I had stopped cooking with non-stick, teflon cookware some years ago but since the change in cooking style (less fat), I've come to really appreciate a couple of "green" cookware pieces.)

The day before I reserved a little of the grapefruit-lime-chipotle marinade (before adding the raw turkey breast), and added that to the pan of onions and bell peppers when I added the turkey strips to heat through, it really added a interesting depth of flavor and we didn't miss the extra fat one bit.

I simply assembled the faijita filling atop the spinach tortillas, and offered avocado slices, a favorite salsa, non-fat plain yogurt, and sprigs of fresh cilantro at the table so we could each garnish as we wanted. These are "knife and fork" faijitas!

Proclaimed a 2 thumbs-up keeper at our house. This would work well with chicken or fish, too. If you're looking for a lighten version of traditional faijitas, I think you might like this one.

* Cuisinart "Green: Eco-Friendly Skillets (click) are coated with a scratch-resistant nonstick ceramic-based surface, and the cookware is made of 70% recycled materials. The water-based Ceramica nonstick surface does not peel off, it is free of PTFE and PFOA and is safe up to 500* (F) . I prefer them over traditional non-stick pans, and so far (with about 7 months of moderate use) they have held up very well.

Have a healthy and delicious day!