This recipe is from chef Michel Nischan for The Great American Turkey Co. Try it out for a weeknight dinner!


What You’ll Need:
1 package GATC Smoky & Sweet Chili Turkey Breast Strips
2 + 1 tablespoons olive oil
1 yellow onion, sliced
1 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1/2 teaspoon cayenne powder
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 small bunch cilantro leaves, chopped and divided
4 whole wheat flatbreads
Sour cream (optional)
Salsa (optional)
Avocado (optional)

What To Do:
In a cast iron skillet over medium heat, add olive oil and cook GATC Smoky & Sweet Chili Turkey Strips for 2 minutes. Turn over and repeat until internal temperature reaches 165°F. Transfer to a holding plate to let turkey rest and keep warm.

In the same skillet add olive oil, onions, cumin, coriander, and chipotle powder. Cook over medium heat until onions are soft and fragrant.

Add peppers and cook for 2 more minutes, stirring frequently and being careful not to over-cook.

Then add cilantro and return turkey strips to skillet. Toss well then remove skillet from heat.

In a large non-stick skillet, heat flatbreads until warm and soft.

Divide fajita mix equally between flatbreads, top with remaining cilantro and roll to make four individual wraps.

Serve with sour cream, along with your favorite salsa and avocado.

Gobble up and enjoy!

Chef’s Note: For extra-toasty fajitas, lightly brush the non- stick pan with olive oil and place over medium-high heat. Add the turkey fajita wrap to the hot pan and cook each side until lightly browned and crispy.