What is the best part of Thanksgiving? Getting together with family and friends? No. Cowboys and Lions football? Not in the least. Pumpkin pie? Getting closer. The answer……LEFTOVERS!!
While there is nothing quite like a turkey sandwich on white bread, crisp iceberg lettuce and a healthy smear of mayo, if you have quite a bit of turkey, even that can lose its shine after a while. Here is a great way to use that turkey by changing its character quite a bit.
These turkey fajita wraps are a fantastic lunch!
When I made these it was far from Thanksgiving, so I had to cook up my own turkey.
There was so much food I decided to use my fajita griddle.
I just love the color combination.
Softening the tortillas.
Ready to roll.
Turkey Fajita Wraps
Prep Time: 20 mins | Cook Time: 5 min | Makes: 6 servings | Difficulty: Easy
- 3 tablespoons canola oil
- 1 small red onion, thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1 green bell pepper, cored, seeded, and thinly sliced
- 1 clove garlic, minced
- 1 pound skinless, boneless turkey breast, cut into thin strips
- 1/2 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 dashes cayenne pepper
- 6 large red leaf lettuce leaves
- 2 tablespoons finely chopped cilantro leaves
- 4 ounces shredded Colby Jack cheese, Monterey Jack, or Cheddar
- 1/4 cup sour cream
- Equipment: toothpicks
Heat the oil in large skillet over high heat. Add the onion, peppers, and garlic and cook, stirring, until slightly softened. Add the turkey, cumin, chili powder, salt, pepper, and cayenne and cook, stirring, until cooked through, about 5 minutes.
Spoon a couple tablespoons of the turkey mixture on the inside of a lettuce leaf, top with a tablespoon of cheese and a dollop of sour cream, and roll up like a burrito. Close with toothpicks. Repeat to make 6 wraps total.
Serve with salsa picante and guacamole, if desired.