Southwestern Turkey Pocket Fajita
Instructions:
- 1 cup nonfat plain yogurt
- 1 tsp grated lime peel
- 1 can (20 ounces) pineapple tidbits or chunks
- 12 ounces turkey breast, cut into 1-inch cubes (may substitute pork tenderloin)
- 1 Tblsp lime juice
- 1 tsp cumin
- 1/2 cup onion, thinly sliced
- 1 medium green or red bell pepper, cut into 2-inch strips
- 4 (6-inch) whole-wheat pita breads, cut in half crosswise to make pockets
- Stir together yogurt and lime peel in a small bowl; set aside. Drain pineapple; reserve 2 Tblsp juice.
- Combine reserved juice, turkey, lime juice, and cumin in non-metallic dish. Cover and marinate 15 minutes in the refrigerator.
- In a non-stick skillet, combine the turkey mixture and onion and cook over mediumhigh heat, stirring until turkey is slightly browned.
- Add bell pepper and pineapple; cook and stir 2 to 3 more minutes or until the vegetables are tender crisp and the turkey is no longer pink.