2 pkg (17.6-oz each) turkey breast cutlets, cut into 1-inch strips
1 tbsp + 1 tsp olive or coconut oil
1 tsp garlic salt
1/4 tsp freshly ground black pepper
1 tbsp fresh chopped cilantro
1 cup salsa verde
12 romaine lettuce leaves
Combine the turkey strips, oil, garlic salt and pepper in a large bowl; toss to coat the turkey.
Heat a large skillet over medium-high heat and add the turkey mixture (in batches, if necessary). Cook, stirring for 3 to 4 minutes or until the meat is cooked through and no longer pink in the center.
If cooking in batches, return all turkey to the pan and stir in the salsa verde; heat through.
To serve, place turkey mixture into lettuce leaves and sprinkle with cilantro. The lettuce leaves will work as a taco shell would.
Yield: 6 servings of 2 each
Per serving: 229 calories, 4 g (1 sat) fat, 3 g carbs, 42 g protein
1 tsp garlic salt
1/4 tsp freshly ground black pepper
1 tbsp fresh chopped cilantro
1 cup salsa verde
12 romaine lettuce leaves
Combine the turkey strips, oil, garlic salt and pepper in a large bowl; toss to coat the turkey.
Heat a large skillet over medium-high heat and add the turkey mixture (in batches, if necessary). Cook, stirring for 3 to 4 minutes or until the meat is cooked through and no longer pink in the center.
If cooking in batches, return all turkey to the pan and stir in the salsa verde; heat through.
To serve, place turkey mixture into lettuce leaves and sprinkle with cilantro. The lettuce leaves will work as a taco shell would.
Yield: 6 servings of 2 each
Per serving: 229 calories, 4 g (1 sat) fat, 3 g carbs, 42 g protein
Note: This is my diabetic version of an old TOH recipe. The picture is also from TOH.
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