Ingredients
3 plum tomatoes, thinly sliced1/2 cup julienned roasted sweet red peppers4 green onions, thinly sliced1/2 cup olive oil vinaigrette1 package (8 ounces) cream cheese, softened1/4 cup chutney1/2 teaspoon curry powder1-1/4 pounds turkey breast cutlets, cut into 1/2-inch strips1 tablespoon olive oil1/2 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon pepper4 flour tortillas (10 inches), warmed4 lettuce leaves
Preparation
In a small bowl, combine tomatoes, red peppers and green onions; add vinaigrette and toss to coat. In another bowl, beat cream cheese, chutney and curry powder until blended.
In a small bowl, combine turkey, oil and seasonings; toss to coat. In a large skillet, add turkey mixture in batches; cook and stir 1-2 minutes or until no longer pink. Remove from heat; keep warm.
Spread 1/4 cup cream cheese mixture over each tortilla. Near center of tortilla, layer lettuce, tomato mixture and turkey. Fold bottom and sides of tortilla over filling and roll up. Serve immediately.
