Photo of Turkey fajita bowl by WW

Turkey fajita bowl

Points® value
Total Time
1 hr 35 min
20 min
15 min
WW member Nikki shares her recipe for a twist on family-fave fajitas! Turkey is a brilliant budget buy, as are peppers and onions.


Turkey breast, skinless, grilled

400 g, cut into thin strips

Peppers, all types

2 medium, deseeded and thinly sliced

Red onion

2 medium, 1 sliced into thin wedges, 1 diced

Fajita seasoning

22 g

Lime Juice, Fresh

50 ml, 2 limes

Black beans in water

200 g

Cherry Tomatoes

100 g, roughly chopped

Coriander, fresh

1 tablespoon(s), leaves picked and finely chopped, plus extra to serve

White basmati rice, dry

200 g

Calorie controlled cooking spray

4 spray(s)


1 medium, cut into wedges, to serve


  1. Put the turkey, peppers and onion wedges in a large bowl and sprinkle over the fajita seasoning. Add half the lime juice, season well, then stir to combine. Cover and marinate in the fridge for at least 15 minutes.
  2. Meanwhile, make a salsa. Combine the diced onion, black beans, cherry tomatoes, half the coriander and the remaining lime juice in a small bowl. Season, then cover and set aside.
  3. Bring a pan of water to a boil, add the rice and cook to pack instructions. Drain well, then stir through the remaining coriander.
  4. Mist a large nonstick pan with cooking spray and set over a medium-high heat. Stir-fry the turkey, peppers and onion mixture for 6-8 minutes, until the turkey is cooked through and the vegetables have softened.
  5. Divide the rice between bowls then top with the fajita-spiced turkey mixture. Spoon over the salsa, scatter over the extra coriander and serve with the lime wedges on the side.