| 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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