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97%
18
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories483.3 kcal (24%)
Total Fat20.8 g (30%)
Carbs43.6 g (17%)
Sugars5.5 g (6%)
Protein36.4 g (73%)
Sodium1049 mg (52%)
Fiber11.7 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2fajita-size flour tortillas
swap corn tortillas to make gluten free
2 teaspoonsextra-virgin olive oil
divided
¾ teaspoonkosher salt
divided
½ teaspoonblack pepper
divided
1 pound93 % lean ground turkey
1 tablespoonchili powder
1 teaspoonground cumin
½ teaspoongarlic powder
1 headromaine lettuce
roughly chopped
1 x 15 ouncescan reduced-sodium black beans
rinsed and drained
1 x 11 ouncescan mexican-style corn
drained
2 cupscherry tomatoes
halved
1avocado
medium, ripe, peeled, pitted, and diced
1 cupcilantro leaves
loosely packed
½ cupreduced fat shredded sharp cheddar cheese
¼ cupgreen onions
thinly sliced
¼ cupprepared salsa
¼ cupnonfat plain greek yogurt
Instructions
Step 1
Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
Step 2
Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through, about 5 minutes. In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
Step 3
Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve immediately with remaining salsa-yogurt dressing as desired.
Notes
Step 4
To make the recipe gluten free, swap corn tortillas in place of the flour tortillas. Check the baking time a few minutes early, as the corn tortillas may crisp more quickly.
Step 5
Make it ahead: Store the cooked ground turkey in the refrigerator for up to 4 days, the corn and black beans in a separate container for up to 4 days, the dressing in a container for up to 4 days, and the chopped tomatoes in a container for up to 3 days. Washed, chopped lettuce can also be stored in the crisper drawer for 2 to 3 days. Assemble the salad just before serving.
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Notes
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Easy
Under 30 minutes


















