Try to avoid using a fajita mix as most contain added sugars.

Serves: 4

Nutritional Information Per Serve:

  • Calories 195
  • Protein 28 g
  • Fat 5 g
  • Carbs 7.5 g


  • 1 iceberg lettuce
  • 1 tbsp olive or canola oil
  • 400 g thin turkey breast steaks, cut into thin strips
  • 1 medium red onion, peeled and cut into 12 wedges
  • 2 capsicums (1 red & 1 yellow), de-seeded and thinly sliced
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 handful fresh coriander, leaves roughly chopped, to serve
  • 100 g full-fat live Greek yoghurt
  • Lime wedges, to serve


  1. Turn the lettuce over and cut around the stalk end with a small knife to separate the leaves. Carefully peel away at least eight leaves, wash and drain well. Place the leaves on a board or serving platter.
  2. Heat the oil in a large non-stick frying pan over a medium heat and fry the turkey, onion and capsicums for 5-6 minutes, or until the turkey is cooked and the vegetables are softened and lightly browned, stirring regularly.
  3. Add the spices and cook for 1-2 minutes, stirring. Season with sea salt and lots of freshly ground black pepper.
  4. Take the pan to the table or transfer to a warmed dish and sprinkle with lots of coriander.
  5. Pile the hot turkey into the leaves, top with yoghurt and serve with lime wedges for squeezing over.