Tortilla bites with spa guacamole and turkey

Yield: 1 Servings

Measure Ingredient
½ cup Fresh peas (2 1/2 ounces)
2 tablespoons Chopped onion
1 small Avocado; peeled and pitted (3 1/4 ounces)
½ cup Nonfat plain yogurt
1 tablespoon Fresh lime juice
1 drop Hot pepper sauce; or to taste (up to 3)
1 cup Diced seeded tomatoes (6 ounces)
2 tablespoons Chopped fresh cilantro
5 ounces Cooked turkey breast; julienned
1 tablespoon Fresh lime juice
4 \N 10-inch whole wheat tortillas (6 1/2 ounces)
2 cups Shredded crisp lettuce (3 1/2 ounces)
¼ cup Crumbled feta cheese (1 ounce)



Blanch the peas in a saucepan of boiling water for 2 to 3 minutes, until crisp tender and bright green. Drain and cool. In a food processor, combine the peas, onion, avocado, yogurt, lime juice, and hot pepper sauce. Process until smooth. Set aside. To assemble the tortillas, combine the tomatoes and cilantro in a bowl and stir to mix. In another bowl, toss the turkey with the lime juice.

Heat a large nonstick saute pan over medium high heat. Place a tortilla in the skillet and heat for about 1 minute, turning once, until softened.

Transfer to a work surface. Spread the tortilla with about 2 tablespoons of the guacamole and sprinkle with ½ cup of the lettuce, one quarter of the tomato-cilantro mixture, one quarter of the turkey, and 1 tablespoon of the cheese. Repeat with the remaining tortillas and fillings. Cut the uneven ends off the tortillas, wrap each one in a moist cloth or paper towel, and refrigerate until ready to serve, or up to 2 hours. Cut each chilled tortilla into 6 slices and arrange cut sides down on a platter. Yield: 4 servings

Per Serving: 279 calories, 7g fat, 36mg cholesterol, 19g protein, 3g fiber, 372 mg sodium

Posted to Digest eat-lf.v097.n238 by "Tina D. Bell" <tdbell@...> on Sep 19, 1997

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