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CATEGORY CUISINE TAG YIELD
Grains, Dairy 1 Servings

INGREDIENTS

1/2 c Fresh peas (2 1/2 ounces)
2 tb Chopped onion
1 sm Avocado; peeled and pitted (3 1/4 ounces)
1/2 c Nonfat plain yogurt
1 tb Fresh lime juice
1 dr Hot pepper sauce; or to taste (up to 3)
1 c Diced seeded tomatoes (6 ounces)
2 tb Chopped fresh cilantro
5 oz Cooked turkey breast; julienned
1 tb Fresh lime juice
4 10-inch whole wheat tortillas (6 1/2 ounces)
2 c Shredded crisp lettuce (3 1/2 ounces)
1/4 c Crumbled feta cheese (1 ounce)

INSTRUCTIONS

GUACAMOLE
TORTILLAS
Blanch the peas in a saucepan of boiling water for 2 to 3 minutes, until
crisp tender and bright green. Drain and cool. In a food processor, combine
the peas, onion, avocado, yogurt, lime juice, and hot pepper sauce. Process
until smooth. Set aside. To assemble the tortillas, combine the tomatoes
and cilantro in a bowl and stir to mix. In another bowl, toss the turkey
with the lime juice.
Heat a large nonstick saute pan over medium high heat. Place a tortilla in
the skillet and heat for about 1 minute, turning once, until softened.
Transfer to a work surface. Spread the tortilla with about 2 tablespoons of
the guacamole and sprinkle with 1/2 cup of the lettuce, one quarter of the
tomato-cilantro mixture, one quarter of the turkey, and 1 tablespoon of the
cheese. Repeat with the remaining tortillas and fillings. Cut the uneven
ends off the tortillas, wrap each one in a moist cloth or paper towel, and
refrigerate until ready to serve, or up to 2 hours. Cut each chilled
tortilla into 6 slices and arrange cut sides down on a platter. Yield: 4
servings
Per Serving: 279 calories, 7g fat, 36mg cholesterol, 19g protein, 3g fiber,
372 mg sodium
Posted to Digest eat-lf.v097.n238 by "Tina D. Bell"
<tdbell@altair.csustan.edu> on Sep 19, 1997

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