8    Flour tortillas (7"diameter)
2 ts Chili powder
1/2 ts Dried oregano
12 oz Turkey breast cutlets
2 ts Vegetable oil, divided
2    Bell peppers, preferably
--1 red*1 green thinly slice
8    Lettuce leaves, dried well

1. Preheat oven to 225~F. Wrap tortillas in foil and place in oven while
making fajita filling.
2. Mix chili powder and oregano on waxed paper. Rub spice mixture into
turkey cutlets.
3. In large skillet, heat 1 teaspoon of the oil. Add bell pepper stips
and cook over medium-high heat 4-6 minutes, stirring often, until lightly
browned and tender-crisp. Remove to a bowl, using a slotted spoon. 4. Heat
remaining oil in same skillet. Add cutlets and cook over medium-high heat
4-6 minutes, turning once, until they are browned and no longer pink in
center when tested with knife.
5. Cut turkey crosswise into narrow strips. Top each warm tortilla with
a lettuce leaf and arrange turkey and bell pepper strips down the middle.
Serve with salsa.

Per serving: 287 cal, 26g pro, 31g car, 7g fat, 22% cal from fat, 53mg
chol, 338mg sod.