Page 265 - Turkey Book from Meathead

2 tablespoons canola oil
1 large red onion
1 large red bell pepper
1 teaspoon ground cumin
Small bunch fresh cilantro
2 cups leftover shredded turkey 4 large flour tortillas
1| Prep. Peel, pit, and chop the avocado. Trim and remove seeds from the jalapeno, then finely dice (you want about 1 teaspoon). Juice the lime. Halve and thinly slice the red onion and red bell pepper. Chop the cilantro and measure about 2 tablespoons.
2| Make the sauce. Combine the avocado, mayonnaise, jalapeno pepper, and lime juice in a blender or food processor add a splash of water and puree until smooth. Season with salt and pepper. Scrape into a bowl.
3| Cook. Heat the oil in a large sauté pan over high heat. Add the onion and pepper and cook until soft, about 5 minutes. Add the cumin and cook for 1 minute. Add the turkey and cook until just heated through; stir in the cilantro.
4| Serve. Place the tortillas on a plate, cover with a damp paper towel and microwave on high heat for 40 seconds to warm through. Put some of the turkey mixture in the center of each tortilla, drizzle with some of the Creamy Avocado Sauce, roll and eat.