A tasty dish that's quick to prepare, our vegetable and turkey fajitas make a great mid-week meal. Make them without the turkey for a tasty vegetarian alternative!
Ingredients
- 300g Turkey Breast, Skinless
- ½ Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 1 Clove Garlic, Crushed
- ½ Tsp Chilli Powder
- 1 Tbsp Olive Oil
- 1 Small Aubergine
- 1 Medium Courgette
- 1 Medium Yellow Pepper
- 1 Medium Onion
- 8 7" Tortillas
- 170g Pot Low Fat Salsa
- 50g Low Fat Sour Cream
Method
- In a large bowl mix ½ tbsp olive oil, lemon juice, crushed garlic and chilli powder together.
- Cut the turkey breast into thins strips 1½cm (¾") wide. Add to the bowl and stir until all sides are coated. Set aside in the refrigerator to marinate.
- Meanwhile, top and tail the aubergine and courgette; de-seed the pepper; halve and peel the onion - cut all vegetables into thin strips 1cm (½") wide.
- Preheat oven to 190oC and pre-warm 2 oven-proof dishes.
- Heat a wok over a hot heat. Add ½ tbsp oil and, when smoking, add the vegetables (with great care!) Stir fry for 5 minutes, or until vegetables soften and turn brown around edges. Remove from wok to oven-proof dish and pop in oven to keep warm.
- Place the tortillas onto a plate and cover with clingfilm (ready to microwave at last minute). Alternatively, wrap in foil and place in the oven.
- Heat the remaining ½ tbsp olive in the wok, add the turkey and stir fry for 3-4 minutes (or until browned on the outside and white on the inside). Once cooked remove from wok to remaining oven-proof dish.
- Heat the tortillas in the microwave for 1 minute (or remove pre-warmed tortillas from oven)
- These fajitas are best served ready to wrap - with each person taking an eighth of the vegetables, an eighth of the turkey, a large teaspoon of salsa and small teaspoon of sour cream per tortilla. (NB: 2 tortillas each!)
