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Turkey fajitas with baby spinach and red peppers

Turkey fajitas on a plate with rice and salad

Makes 4 servings.


Seasoning marinade

1/2 teaspoon chili powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/8 teaspoon finely ground coffee

1/8 teaspoon ground black pepper


1/2 tablespoon canola oil

1 pound turkey cutlets or boneless turkey breast, cut into 3/4-inch-by-3-inch pieces

4 taco-size (9-inch) whole-wheat tortillas

1 1/3 cups lightly packed baby spinach

1/2 cup salsa verde

2 (1/2-inch) slices red onion, halved crosswise

12 (1/2-inch) strips red bell pepper


  • In small bowl, whisk together chili powder, cinnamon, cumin, garlic powder, coffee and black pepper.
  • Place canola oil and turkey in mixing bowl and add dry seasoning marinade. Using a fork or your hands, mix to coat turkey evenly with marinade. Set aside for 20 to 30 minutes.
  • Heat medium cast-iron skillet over medium-high heat. Lay a large sheet of foil on your work surface. One at a time, heat tortillas in dry pan until they are flexible, about 1 minute, turning them after 30 seconds.
  • Stack tortillas on foil, covering them with an inverted plate until all tortillas are warmed, then seal tortillas in foil, and set them aside.
  • Heat grill-pan or stovetop grill over high heat until a drop of water flicked onto it dances. Using tongs, arrange seasoned turkey pieces in rows on grill, placing them 1/2-inch apart. This may require cooking turkey in 2 batches.
  • Grill for 6 minutes, turning pieces every 1 minute so they cook evenly and to avoid burning. Transfer cooked turkey to serving plate.
  • To assemble fajitas, place warm tortilla on a dinner plate, preferably warm. Arrange 1/4 of spinach in center of tortilla. Add 1/4 of turkey. Spoon on 1/4 of salsa, top with half an onion slice and 4 pepper strips. Fold in top and bottom of tortilla, then sides. Serve immediately.

Cook turkey to 165 degrees to help prevent foodborne illness.

Nutrition information

Serving size: 1 fajita. Amount per serving: 280 calories, 3.5g total fat (0g saturated fat), 29g carbohydrates, 33g protein, 2g dietary fiber, 430mg sodium.

Source: American Institute for Cancer Research

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