2 tablespoons fresh lime juice
1 clove garlic, finely minced
1 teaspoon finely chopped jalapeño pepper
4 turkey breast cutlets (about 4 ounces each), diced
Salt and freshly ground black pepper, to taste
1/2 cup low-fat or nonfat plain yogurt
3/4 cup (packed) fresh cilantro leaves
4 large (10-inch) flour or whole-wheat tortillas
1 teaspoon canola oil
2 cups Romaine lettuce, cut crosswise into strips
1 cup red, green or yellow bell peppers, thinly sliced
Preheat oven to 350° F.
Combine lime juice, garlic and jalapeño in a bowl. Add turkey, turn to coat and set aside.
Puree yogurt and cilantro in food processor or blender until smooth. Transfer to a small bowl and set aside. (Sauce can be made ahead if refrigerated until ready to use. Remove from refrigerator early enough to bring sauce to room temperature before using.)
Wrap tortillas in foil and place in oven until warm, about 10 minutes. Meanwhile, heat a large nonstick skillet over high heat until very hot. Add oil and tilt pan to coat evenly. Add turkey and stir-fry, stirring constantly, until cooked through and lightly browned. Transfer to a medium bowl and sprinkle with salt and pepper.
On each tortilla, place a layer of shredded Romaine, then a fourth of both the turkey and the peppers. Add a spoonful of cilantro-yogurt sauce. Fold tortillas around filling and place on serving platter. Serve with additional yogurt-cilantro sauce.
Makes 4 servings.