4 Hours 20 Minutes
cup cider vinegar
tablespoons olive oil
teaspoon cayenne pepper
cup shredded purple cabbage
cup shredded jicama
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
(1.35-ounce) package fajita seasoning mix
cup low-sodium chicken broth
teaspoon freshly ground black pepper
cup light brown sugar
whole wheat flour tortilla, warmed
sour cream, if desired
lime wedges, if desired
salsa, if desired
To make slaw, in large bowl, combine vinegar, olive oil, honey, cayenne pepper, cabbage and jicama. Cover and chill 3 to 4 hours, if time permits.
To make the turkey filling, spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add fajita seasoning, broth, pepper, sugar and bay leaves.
Bring to boil. Reduce heat to medium-low, simmer until all liquid is evaporated. Remove bay leaves.
Fill each tortilla with turkey mixture. Top with slaw, jalapeños and sour cream, if desired. Serve with lime wedges and salsa, if desired.