Turkey Burritos

The filling for this recipe can be stuffed into a burrito, as it is here, or spooned into crispy taco shells. Either way, it's delicious. When served with Spanish rice, it's an easy fun dinner.

Yield: 6 servings (serving size: 1 burrito)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 30%
  • Fat: 11.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.1g
  • Protein: 24.2g
  • Carbohydrate: 32.5g
  • Fiber: 4.2g
  • Cholesterol: 63mg
  • Iron: 3.2mg
  • Sodium: 513mg
  • Calcium: 160mg

Ingredients

  • Cooking spray
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound ground turkey breast
  • 1/2 cup water
  • 3 tablespoons bottled salsa
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 6 (8-inch) flour tortillas
  • 1 cup (4 ounces) preshredded reduced-fat Mexican blend cheese

Preparation

  1. Heat a large nonstick skillet coated with cooking spray over medium heat. Add chopped onion and minced garlic, and cook for 3 minutes or until onion and garlic are tender, stirring frequently. Add ground turkey breast, and cook mixture for 10 minutes or until the turkey is browned, stirring to crumble. Stir in the water and the next 5 ingredients (water through chopped green chiles). Cover mixture and cook for 5 minutes over medium heat.
  2. Warm flour tortillas according to the package directions. Spoon 2 1/2 tablespoons Mexican blend cheese down the center of each tortilla. Top each tortilla with 1/2 cup turkey mixture; roll up.
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