2 turkey breast tenderloins (1-1.5 pounds)
3 tablespoons bottled hot pepper sauce
2 tablespoons vegetable oil
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
6 10-inch spinach flavor tortillas (I couldn't find spinach- these are chipotle pepper ones)
Thin carrot strips
Thinly bias-sliced celery
Bleu cheese dressing
Cut each tenderloin in half horizontally to make 4 steaks. Place turkey steaks in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl (I just dumped mine in the bag) stir together hot pepper sauce, oil, paprika, salt, and cayenne pepper. Pour over turkey in bag; seal bag. Marinate in refrigerator for at least 2 hours, turning bag occasionally.
Drain turkey steaks, discarding marinade. Wrap tortillas tightly in foil. Place turkey on grill and tortillas on rack, and grill turkey about 10-12 minutes, or until done.
Thinly slice turkey and assemble ingredients on warm tortillas.