1/4 cup cider vinegar
2 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon cayenne pepper
1 cup shredded purple cabbage
1/2 cup shredded jicama
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 (1.35-ounce) package fajita seasoning
1 cup low-sodium chicken broth
1 teaspoon freshly ground black pepper
1/4 cup brown sugar
2 bay leaves
12 whole wheat tortilla, warmed
2 jalapeños, diced
sour cream, if desired
lime wedges, if desired
salsa, if desired
To make slaw, in large bowl, combine vinegar, olive oil, honey, cayenne pepper, cabbage and jicama. Cover and chill 3 to 4 hours, if time permits.
To make the turkey filling, in large skillet, cook the turkey as specified on the package. Always cook to well-done, 165F. as measured by a meat thermometer. Add fajita seasoning, broth, pepper, sugar and bay leaves. Bring to boil. Reduce heat to medium-low, simmer until all liquid is evaporated. Remove bay leaves.
Fill each tortilla with turkey mixture. Top with slaw, jalapeños and sour cream, if desired. Serve with lime wedges and salsa, if desired.