Vegetable and Turkey Fajitas

A tasty dish that's quick to prepare, our vegetable and turkey fajitas make a great mid-week meal. Make them without the turkey for a tasty vegetarian alternative!

Ingredients

• 300g Turkey Breast, Skinless
• ½ Tbsp Olive Oil
• 1 Tbsp Lemon Juice
• 1 Clove Garlic, Crushed
• ½ Tsp Chilli Powder
   
• 1 Tbsp Olive Oil
• 1 Small Aubergine
• 1 Medium Courgette
• 1 Medium Yellow Pepper
• 1 Medium Onion
   
• 8 7" Tortillas
• 170g Pot Low Fat Salsa
• 50g Low Fat Sour Cream

Method

1. In a large bowl mix ½ tbsp olive oil, lemon juice, crushed garlic and chilli powder together.
2. Cut the turkey breast into thins strips 1½cm (¾") wide. Add to the bowl and stir until all sides are coated. Set aside in the refrigerator to marinate.
3. Meanwhile, top and tail the aubergine and courgette; de-seed the pepper; halve and peel the onion - cut all vegetables into thin strips 1cm (½") wide.
4. Preheat oven to 190^oC and pre-warm 2 oven-proof dishes.
5. Heat a wok over a hot heat. Add ½ tbsp oil and, when smoking, add the vegetables (with great care!) Stir fry for 5 minutes, or until vegetables soften and turn brown around edges. Remove from wok to oven-proof dish and pop in oven to keep warm.
6. Place the tortillas onto a plate and cover with clingfilm (ready to microwave at last minute). Alternatively, wrap in foil and place in the oven.
7. Heat the remaining ½ tbsp olive in the wok, add the turkey and stir fry for 3-4 minutes (or until browned on the outside and white on the inside). Once cooked remove from wok to remaining oven-proof dish.
8. Heat the tortillas in the microwave for 1 minute (or remove pre-warmed tortillas from oven)
9. These fajitas are best served ready to wrap - with each person taking an eighth of the vegetables, an eighth of the turkey, a large teaspoon of salsa and small teaspoon of sour cream per tortilla. (NB: 2 tortillas each!)