With a colourful Mexican filling, this is like a healthy low-carb fajita – it’s loaded with peppers, cheese and coriander. Make it a day before and you’ll see it tastes even better after overnight refrigeration. Double the recipe for a big crowd.
If you can’t find a 2-lb (1-kg) boneless, rolled turkey breast in the supermarket, ask your butcher to cut one or use 2 (1- to 1-1/2-lb/500- to 750-g) rolled breasts instead.
Sour Cream Sauce:
In a small bowl, stir 1/2 cup (125 mL) sour cream with 1/2 tsp (2 mL) ground cumin. Sauce will keep well, covered with plastic wrap and refrigerated, up to 2 days.
Packed To Go:
Place plastic-wrapped, unsliced turkey roll in a plastic bag. Keep cold. If you want to take sliced tomatoes, place in a plastic bag. Just before packing, slice avocado and place in a plastic container. Squeeze a little lemon juice overtop and turn slices to coat. Seal sauce in a small plastic container. Slice turkey roll just before serving.