1 pound (1/4-inch-thick) turkey breast cutlets, cut into 1/4-inch-wide strips
4 (8-inch) flour tortillas
1 teaspoon vegetable oil
2 large ripe plantains (about 1 1/4 pounds), peeled and thinly sliced
1/8 teaspoon ground red pepper
How to Make It
Combine the first 8 ingredients in a zip-top plastic bag; seal, and shake well to coat. Marinate in refrigerator 20 minutes.
Warm the tortillas according to the package directions.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add plantains; sauté 5 minutes or until golden. Add 1/8 teaspoon red pepper, and stir well. Remove plantains from skillet; keep warm. Add turkey mixture to skillet, and sauté 4 minutes or until done. Divide turkey mixture evenly among warm tortillas, and roll up. Serve with plantains.