1 pound skinless, boneless turkey breast, cut in thin strips
1 tsp. ground cumin, divided
1 tsp. chili powder, divided
1/8 tsp. cayenne pepper
1 tsp. pepper, divided
2 Tbsp canola oil, divided
Juice of 1 lime
1 red onion, sliced
1 red bell pepper, cored, seeded, and sliced
1 green bell pepper, cored, seeded, and sliced
1 clove garlic, minced
1/4 cup chopped fresh cilantro, divided
1/4 cup low fat shredded Colby Jack cheese, Monterey Jack, or cheddar
1 cup green leaf lettuce, chopped
1 cup of your favorite salsa
6 whole-wheat tortillas (heated per package directions)
Season turkey with half of the cumin, chili powder, cayenne pepper and pepper, and toss with half the oil.

Heat cast iron skillet (if you have one, if not, a large sauté pan works well) over medium-high heat. When skillet is hot, add turkey and brown, making sure not to move it around too much so that it becomes a nice golden color on both sides.

After about 5 minutes, squeeze juice of the lime on top and remove turkey from pan.

Add remaining oil to the same pan and add the onion. Cook for about 2 minutes before adding the peppers and garlic (making sure not to burn the garlic) and remaining spices. Cook for 2 more minutes.

Take pan off heat and add the reserved turkey and half the fresh cilantro. Toss so that all the flavors can mix together.

On a hot tortilla, place the turnkey, onion, pepper mixture, sprinkle cheese, some chopped lettuce, salsa, and fresh cilantro. Roll up and enjoy.

Per serving: 340 calories, 9 g total fat ( 1 g saturated fat), 43 g carbohydrate, 28 g protein, 7 g dietary fiber, 820 mg sodium.