3 6" ff flour tortillas
1 tblsp oil
1 tblsp red wine vinegar
1 tsp chopped cilantro
1 tsp lime juice
1/2 tsp Splenda
1/8 tsp garlic powder
3 turkey breasts (I use the ones from Schwans at 1.5 pts per breast filet)
1 red onion cut into thin slices
1 green pepper cut into strips
1/2 tsp chili powder
1/2 tsp ground pepper
1/4 tsp cumin
6 c shredded lettuce
Heat oven to 350*. Cut tortillas into 1/4" wide strips and cut strips into 2" pieces. Put in a single layer on ungreased cookie sheet and bake 6-8 min. until lightly brown and crsip. Mix together oil, vinegar, cilantro, lime juice, Splenda and garlic. In medium bowl combine lettuce and dressing, toss gently to coat. Heat non-stick skillet, add turkey, onions, pepper and sprinkle with chili powder, pepper and cumin. Cook 5-7 minutes or until turkey is no longer pink and veggies are tender crisp. Place 1/4 salad mix on plate and top with equal portions of turkey mix. Top with tortilla strips.
4 servings
3 pts per serving