• 1 lb. turkey breast fillets, cut into 1/8 inch strips
• 1 Tbs. olive oil
• 2 cloves garlic, smashed and chopped or 1 tsp. commercially prepared chopped garlic
• 1 tsp. chili powder
• 1/4 tsp. ground cumin
• 1/4 cup chicken stock
• 1 green bell pepper, cut into 1 inch chunks
• 1 red bell pepper, cut into 1 inch chunks
• 3 slices onion, quartered
• 1 tsp. chili powder
• 1/4 tsp. ground cumin
• red leaf lettuce
• 1/2 head iceberg lettuce, chopped
• 4 roma tomatoes, chopped
• 8 slices cucumber, peeled, chopped
• 1 cup sour cream
• salsa
• 2 Tbs. sunflower seeds, toasted
• 4 whole wheat flour tortillas

Slice turkey breast fillets. Place poultry in shallow 10 inch non-stick fry pan with oil, garlic, 1 tsp. chili powder, 1/4 tsp. ground cumin over medium high heat and sauté 5 minutes. Remove meat from pan and set aside. Add stock, peppers, onions, and remaining spices to same pan and sauté 3 minutes. Lift vegetables out with perforated spoon and set aside. Lay broken leaf lettuce on plates and top with chopped iceberg lettuce. Sprinkle with tomato and cucumber. Spoon fajita mixture over lettuce and sprinkle with tomato and cucumber. Top with sour cream and salsa to taste and garnish with a few toasted sunflower seeds. Warm tortillas in microwave by placing them between two serving plates and cooking 20 seconds on high, or warm in oven at 350°F 5 minutes in shallow, covered pan. Roll warmed tortillas and serve on side.

Per serving: calories 605, fat 25.6g, 37% calories from fat, cholesterol 36mg, protein 19.0g, carbohydrates 78.2g, fiber 7.8g, sugar 23.8g, sodium 676mg, diet points 13.2.

Dietary Exchanges: Milk: 0.2, Vegetable: 2.9, Fruit: 0.0, Bread: 4.0, Lean meat: 0.2, Fat: 3.8, Sugar: 0.0, Very lean meat protein: 0.4

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The recommended wine is: Pinot Noir.