It's bound to happen. A couple of days after Thanksgiving—when you've snacked on, souped up and sandwiched out your turkey—you'll run out of creative, tasty ways to polish off the bird. Luckily, Rancho La Puerta spa has a healthy answer to this holiday conundrum that feels more like Cinqo de Mayo.
Tortilla Bites with Mock Guacamole and Turkey
For Mock Guacamole:
3 ¼ ounces avocado, (1 small avocado, pit and skin removed)
½ cup fresh or frozen peas
½ cup nonfat yogurt
2 tablespoons small-diced onions
1 tablespoon fresh lime or lemon juice
1 to 3 drops chili sauce, to taste
2 cups finely sliced lettuce, (2 cups)
1 cup small-diced tomatoes, seeds and stem removed (about 2 medium tomatoes weighing 12 oz. before cutting)
5 ounces cooked turkey breast, julienne
4 tablespoons grated feta cheese
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
4 10-inch whole-wheat tortillas
1. Place fresh or frozen peas in boiling water and blanch just long enough to bring out the bright green color. Drain and set aside to cool.
2. In a food processor, combine blanched peas, onions, avocado, yogurt, limejuice, and chili sauce.
3. Process until smooth and set aside.
1. In a small mixing bowl, combine diced tomatoes and cilantro.
2. In a separate small bowl, toss julienne turkey with fresh lime juice.
3. In a large, non-stick sautT pan, over medium-high heat, briefly warm tortilla on both sides.
4. Place warmed, softened tortillas on flat work surface and spread 2 tablespoons Mock Guacamole on each tortilla.
5. Layer on each tortilla: ½ cup sliced lettuce, ¼ cup tomato-cilantro mixture, ¼ cup turkey with lime juice, and 1 tablespoon feta cheese.
6. Roll up tortillas, tucking filling into tortillas as they are rolled. Cut off uneven ends, tightly wrap with plastic wrap, and refrigerate until ready to serve.
To serve, slice each tortilla into 6 pieces. Arrange cut-side down on platter.
Makes four 6-piece servings.
Each serving contains:
Total fat 7g
Saturated fat 2g