This recipe's quercetin, found in onion, and lutein, found in lettuce, may help prevent esophageal and ovarian cancers.
Makes 8 fajitas
8 whole wheat flour tortillas (7-inch diameter)
2 tsp chili powder
1/2 tbsp dried oregano
12 oz lean organic turkey breast cutlets
2 tsp canola oil, divided
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 medium sweet yellow onion, sliced into rings
8 butter lettuce leaves, washed and dried
3/4 cup salsa of choice
Preheat oven to 200 ° F. Wrap tortillas in foil and place in oven while making fajita filling. Mix chili powder and oregano on waxed paper and rub spice mixture into turkey cutlets. In a large skillet, heat 1 tsp oil. Add bell pepper slices and onion and cook over medium-high heat 4 to 6 minutes, stirring often, until lightly browned and tender-crisp. Remove to a bowl, using a slotted spoon. Heat remaining oil in same skillet. Add cutlets and cook over medium-high heat 4 to 6 minutes, turning once, until browned and no longer pink in center when tested with knife. Cut turkey crosswise into narrow strips. Top each warm tortilla with a lettuce leaf and arrange turkey and bell pepper strips down middle. Serve with salsa.