Fajitas are AMAZING, aren’t they? I love the grilled peppers and onions and the delicious seasoned meat. But in restaurants, the meat often comes swimming and sizzling in a bunch of oil, which makes my mental calorie counter start ticking sky high.
Steve and I have traveled more this spring and summer than we normally do, and we have another trip coming up in about 3 weeks. Travelling means eating out more. Eating out, for me, means more calories than I usually consume. The combination of more calories and less gym time, along with a recent craving for fajitas, inspired me to come up with a healthy fajita recipe. And this turkey fajita wrap is it.
Another inspiration for this healthy turkey fajita wrap was the healthy avocado ranch dressing I posted last weekend. It seemed to me that both of these recipes would go REALLY well together. And I really believe they did! Flash grilling some well-seasoned, thin turkey cutlets helps retain their moisture. Combine them with delicious grilled veggies and a luscious sauce to bind it all together and you have a flavorful, low fat, winning meal!
let’s make some healthy turkey fajita wraps
As I mentioned before, you’ll also need the healthy avocado ranch dressing. Oh! And a bit of olive oil for cooking the veggies and the meat. If you want, you can add some cilantro to garnish the filling before wrapping the tortillas.
The rub is one I mix myself. I use the same recipe as the one I used for the shrimp in my southwest grilled shrimp Caesar salad.
You’ll also need these giant tortillas. Making wraps with regular-sized tortillas is just an exercise in frustration. So get yourself some burrito grande tortillas, as these large ones are called.
Start by grilling your veggies. You can use an outdoor grill, but I like to control the cooking a little bit more by grilling them in my cast iron skillet in a little bit of olive oil.
Salt and pepper to taste and stir them in the very hot skillet until…
you get some nice sear marks, but the veggies are still only half cooked.
Turn off the flame and set aside over a cool burner while you prepare the turkey.
Next, sprinkle the turkey cutlets generously with rub on both sides.
Then, pre-heat a large, non-stick skillet to very hot, and brush a little olive oil on the bottom of the pan just before laying the turkey cutlets down. These turkey cutlets are very thin, so they don’t need much more than a minute on each side. Just make sure there is no pink on the outside edges.
Sear the turkey cutlets quickly and transfer them to a cutting board. Cut the cutlets into long strips against the grain and you are ready to assemble the turkey fajita wraps.
Place the burrito grande tortilla on a clean surface and then spread a large expanse of avocado ranch dressing down the middle.
Then place a 1/4 of the grilled veggies topped by 1/4 of the sliced grilled turkey. Garnish with a few cilantro leaves, if desired.
Then enclose the filling by wrapping the tortilla. The easiest way to wrap the tortilla is to fold the left and right sides towards the center, with the crease of the fold starting just where the filling starts. Then roll the tortilla from the bottom to the top over the side folds. You get a perfect tube of turkey tortilla wrap.
I wrapped mine in paper so I could cut it in half and show you the good stuff inside.
The turkey is moist, the veggies seared and somewhat crisp, and the velvety avocado ranch gives it a creamy finish. How can you go wrong with that? Warm, moist, creamy, and crunchy all at the same time? Delicious southwest flavors in each healthy bite.
You won’t give up anything by going healthy with these amazing turkey fajita wraps!
- 1 pound thin-sliced turkey cutlets
- 1 teaspoon (or to taste) southwest seasoning mix
- 4 burrito grande-size tortillas
- 1½ medium sweet peppers (red, yellow or orange) cut into ¼-inch strips
- 1 small sweet onion, cut into ¼-inch slices
- 8 tablespoons avocado ranch dressing
- 1 jalapeño, ribs and seeds removed, cut into ⅛-inch strips
- 1½ tablespoons olive oil, divided
- Cilantro leaves for garnish (optional)
- Heat a cast iron skillet to medium high heat. When the pan is hot, add one tablespoon of the olive oil and the peppers and onions. Stir to coat with oil. Season with salt and pepper to taste.
- Allow the veggies to sit without stirring to obtain a nice sear, then stir to flip and sear again. Continue until the veggies are well-caramelized but still only about halfway cooked.
- Turn off burner and the pan on a cool burner for now.
- Next, heat a large, non-stick skillet to medium high heat.
- Sprinkle both sides of the turkey cutlets generously with southwest seasoning mix on both sides.
- When the pan is ready, brush some of the remaining ½ tablespoon of olive oil onto the bottom of the pan and lay the cutlets flat. Because the cutlets are very thin, they will cook very quickly. Only about 1 minute on each side. Remove when there is no pink visible on the sides of the meat. Do not overcook.
- Slice the cooked cutlets against the grain into long strips.
- Then lay a tortilla on a clean surface, spread 2 tablespoons of avocado ranch dressing in the center in the shape of a rectangle, then layer ¼ of the grilled vegetables and ¼ of turkey strips.
- Fold the sides of the tortilla over the center so the fold is just to the edge of the filling.
- Keeping the sides folded in, roll the tortilla from bottom to top over the filling.
- Place on a dish, flap side down, and repeat with remaining tortillas and filling.
- Serve warm.