Our Favorite Fiesta Recipes!

Tomato & Basil Turkey Fajitas


  • 1 package (12 oz) GATC Tomato & Basil Chili Turkey Strips

  • 2 + 1 tablespoons olive oil
  • 1/4 cup yellow onion, sliced
  • 1 teaspoon cumin, ground
  • 1/2 teaspoon coriander, ground
  • 1/2 teaspoon chipotle powder
  • 1/4 cup red pepper strips
  • 1/4 cup yellow pepper strips
  • 1/4 cup green pepper strips
  • 1 avocado, sliced
  • 1/2 + 1/2 bunch cilantro leaves, chopped
  • 4 whole wheat tortillas or flatbreads
  • sour cream, optional
  • salsa, optional
  • guacamole, optional




  1. In a cast iron skillet over medium heat, add olive oil and cook GATC Tomato & Basil Turkey Strips for 2 minutes. Turn over and repeat until internal temperature reaches 165°F.  Transfer to a holding plate to let turkey rest and keep warm.

  2. In the same skillet add olive oil, onions, cumin, coriander, and chipotle powder. Cook over medium heat until onions are soft and fragrant.

  3. Add peppers and cook for 2 more minutes, stirring frequently and being careful not to over-cook.

  4. Then add cilantro and return turkey strips to skillet. Toss well then remove skillet from heat.

  5. In a large non-stick skillet, heat tortillas until warm and soft.

  6. Divide fajita mix equally between tortillas, top with remaining cilantro and roll to make four individual fajitas.

  7. Serve with sour cream, along with your favorite salsa and guacamole.

    Gobble up and enjoy!

    CHEF’S NOTE: For extra olé, lightly brush the non- stick pan with olive oil and place over medium-high heat. Add the turkey fajita wrap to the hot pan and cook each side until lightly browned and crispy.


Tomato & Basil Turkey Nachos


  • 1 package (12 oz) GATC Tomato & Basil Chili Turkey Strips

  • 2 + 2 tbsp olive oil 
  • 1 cup cherry tomato quartered – or Roma tomatoes, finely chopped
  • 2 tbsp red onion
  • 1/2 lime
  • 1/2 cup packed cilantro leaves
  • 1 jalapeno sliced
  • 2 cups baked corn tortilla chips homemade or store-bought
  • 1 cup organic shredded cheese divided
  • salt and pepper to taste


  1. Preheat oven to 400F/200C. Line a baking sheet with parchment paper.
  2. In a skillet over medium heat, add olive oil and Tomato & Basil strips and cook uncovered for 2 minutes. Turn-over and repeat until internal temperature reaches165°F. Remove turkey from pan and let rest for 3 minutes.
  3. Arrange tortilla chips in an even layer on the prepared baking sheet. Layer meat and cheese, so they melt together (one layer of meat, then one layer of cheese and repeat finishing with the cheese) 
  4. Bake for 10 minutes or until cheese is melted.
  5. Remove from the oven and top with cherry tomato, red onion, cilantro leaves, and sliced jalapeno. Season with sea salt and pepper to taste, drizzle with lime juice and serve immediately.