Recipes

• 1 package (300 g)
  Lilydale^®, Seasoned, Oven Roasted Carved Turkey Breast strips
• 1/2 cup (125 mL)
  barbecue sauce, divided
• 4 tsp (20 mL)
  olive oil, divided
• 1 cup (250 mL)
  chopped pineapple
• 1/2
  red onion, thinly sliced
• 1
  tomato, seeded and diced
• 1/2
  jalapeño pepper, seeded and chopped
• 1 tsp (5 mL)
  lime juice
• 4
  large whole wheat tortillas, warmed
• 2 cups (500 mL)
  shredded lettuce

1. In a bowl, toss Lilydale^®, Seasoned, Oven Roasted Carved Turkey Breast strips with 1/4 cup (60 mL) of barbecue sauce and set aside.
2. Heat 1 tbsp (15 mL) oil in large skillet set over medium heat; brown Lilydale^®, Seasoned, Oven Roasted Carved Turkey Breast strips, turning often, for 2 to 3 minutes or until warmed through. Add remaining ¼ cup (60 mL) barbecue sauce.
3. In a separate bowl, combine pineapple, red onion slices, tomato, jalapeño, remaining olive oil and lime juice. Set aside.
4. Evenly divide the Lilydale^®, Seasoned, Oven Roasted Carved Turkey Breast strips among tortillas; top with lettuce and pineapple mixture. Roll up to enclose filling.

Lilydale® Turkey Breast Strips can be grilled over medium heat on preheated barbecue, if desired. Brush with barbecue sauce while cooking.