TACO SALAD WITH TURKEY
RECIPE TYPE
5 Easy Meals
SERVES
4
Prep: 10 min
Cook: 10 min
Ingredients
4 Longo’s flour tortillas
1 small onion, chopped
1 tbsp Longo’s Essentials Chili Powder
2 cups chopped cooked turkey (from Turkey Roast recipe)
1 cup Longo’s Medium Salsa
8 cups Longo’s Organic Spring Mix or Baby Spinach
1 can (398 mL) Longo’s Organic Black Beans, drained and rinsed
1 can (341 mL) peaches and cream corn kernels, drained
½ cup Longo’s Crumbled Feta Cheese
Longo’s Chipotle Dressing
Directions
Spray tortillas lightly with cooking spray and place each into small ovenproof bowls, about 6 or 7 inches in diameter (see tip). Bake in preheated 400°F oven for about 10 minutes or until golden and crisp. Set aside to cool.
Heat 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil in a skillet over medium heat and cook onion for 3 minutes or until softened. Add turkey and chili powder and cook for 1 minute to coat. Add salsa and heat through.
Divide spring mix among tortilla bowls and top with turkey mixture. Divide black beans and corn into tortilla bowl and sprinkle with feta cheese. Drizzle with salad dressing before enjoying.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 41g | Fibre 14g |
Fat 38g | Sugar 11g |
Carbs 77g | Sodium 1630mg |
