9

Turkey tortilla wedges with arugula and pine nuts

Total Time
18 min
Prep
10 min
Cook
8 min
Serves
4
Difficulty
Easy
Ingredients

8" flour tortilla(s)

4 item(s)

olive oil

4 tsp

uncooked boneless skinless turkey breast

¾ pound(s), ground

table salt

¼ tsp

uncooked shallot(s)

1 large, halved and thinly sliced

garlic clove(s)

2 large clove(s), minced

fresh cherry tomato(es)

1 cup(s), quartered

ground sumac

2 tsp

canned tomato paste

1 tsp

water

cup(s)

crumbled feta cheese

cup(s)

cilantro

3 Tbsp, fresh, chopped

arugula

½ cup(s), baby

pine nuts

2 Tbsp, toasted

lemon(s)

½ item(s), cut into wedges

Instructions

  1. 1 Preheat oven to 400°F.
  2. 2 Place tortillas on large baking sheet in single layer and brush tops with 1 teaspoon oil. Bake until crisp, about 8 minutes.
  3. 3 Meanwhile, heat 2 teaspoons oil in large skillet over medium-high heat. Add turkey and salt; cook, stirring occasionally, until turkey is no longer pink, about 2 minutes. Add remaining 1 teaspoon oil to skillet. Add shallot and garlic and cook, stirring often, until shallot is softened, about 2 minutes. Add tomatoes, sumac, and tomato paste and cook, stirring constantly, 1 minute. Stir in water and cook, stirring with wooden spoon to scrape up browned bits from bottom of pan, about 1 minute. Remove from heat; stir in feta and cilantro.
  4. 4 Top tortillas evenly with turkey mixture, then top evenly with arugula and pine nuts. Cut each tortilla into 4 wedges. Serve with lemon wedges.
  5. Serving size: 4 wedges
Notes
Sumac, made from the dried and ground berries of the sumac bush, is a common spice in Middle Eastern cooking. It lends a tart, slightly acidic flavor to this dish.

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