8 Mission® Flour Tortillas 2 tsp. Chile Powder 1/2 tsp. dried Oregano 12 oz. Turkey Breast cutlets 2 tsp. Vegetable Oil divided 2 each, 1 Red and 1 Green Bell Peppers thinly sliced 8 each Lettuce Leaves dried well
1. Mix chili powder and oregano on waxed paper. Rub spice mixture into turkey cutlets. 2. In large skillet, heat 1 teaspoon of the oil. Add bell pepper strips and cook over medium-high heat 4-6 minutes, stirring often, until lightly browned and tender-crisp. Remove to a bowl, using a slotted spoon. 3. Heat remaining oil in same skillet. Add cutlets and cook over medium-high heat 4-6 minutes, turning once, until they are browned and no longer pink in center when tested with knife. 4. Cut turkey crosswise into narrow strips. Top each warm tortilla with a lettuce leaf and arrange turkey and bell pepper strips down the middle. Serve with salsa.