| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Hungarian |
Texmex-pl, Turkey-pl |
4 |
Servings |
INGREDIENTS
| 8 |
|
Flour tortillas |
| 1/4 |
c |
Vegetable oil |
| 1 |
|
Onion, thinly sliced |
| 1 |
|
Green bell pepper, seeded |
|
|
and julienned |
| 1 |
t |
Caraway seeds |
| 1 |
T |
Ful paprika, heaping |
| 1 1/2 |
lb |
Boneless skinless turkey |
|
|
breasts cut into 1 1/2 |
|
|
inches by 1/4 inch wide |
|
|
strips |
|
|
White wine vinegar |
|
|
Finely shredded cabbage |
|
|
Sour cream or plain yogurt |
|
|
cucumber/tomato salsa- |
| 1 |
c |
Seeded cucumbers, 1/4 inch |
|
|
dice |
| 1 |
c |
Seeded tomatoes, 1/4 inch |
|
|
dice |
| 1 |
t |
Seeded minced hot jalapeno |
|
|
pepper |
| 1/4 |
c |
Scallions |
|
|
Lemon juice, to taste |
INSTRUCTIONS
Preheat oven to 350 degrees. Wrap tortillas in foil and heat in the
oven for 10 minutes or until hot. In a large skillet heat vegetable
oil. Add onion and pepper saute until tender, about 5 minutes. If
vegetables begin to stick, add some water. Add caraway seeds and
paprika. Add turkey, tiny bit of white wine vinegar, cover and simmer
over low heat until turkey strips are barely cooked. Season to taste
with salt and pepper. To assemble: Spoon some paprika turkey down the
center of the warmed tortilla. Top with shredded cabbage, sour cream
and cucumber salsa. Roll up and serve. Yield: 4 servings
CUCUMBER/TOMATO SALSA Mix the ingredients together right before
serving. Also a great topping for broiled or grilled fish or poultry.
Yield: 2 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by:
COOKING MONDAY TO FRIDAY SHOW # MF6634 Posted to MC-Recipe Digest V1
#748 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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