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Turkey Taco Burritos

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 burrito)

Speedy assembly and bold, familiar flavors earn these burritos a regular place in the dinner rotation. For an extra boost, char the tortillas on a stovetop burner before you assemble the burritos.

Ingredients

  • 1 tablespoon canola oil
  • 12 ounces 93% lean ground turkey breast
  • 1 cup prechopped onion
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1 cup unsalted chicken stock
  • 1 tablespoon fresh lime juice
  • 1 1/2 ounces tortilla chips, coarsely crumbled
  • 4 (8-inch) whole-wheat tortillas
  • 1/4 cup reduced-fat sour cream
  • 1/3 cup shredded reduced-fat cheddar cheese
  • 1/2 cup chopped tomato
  • 4 lime wedges

Nutrition Information

  • calories 410
  • fat 19 g
  • satfat 5.5 g
  • monofat 3 g
  • polyfat 2.3 g
  • protein 27 g
  • carbohydrate 37 g
  • fiber 5 g
  • cholesterol 63 mg
  • iron 2 mg
  • sodium 569 mg
  • calcium 203 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turkey; cook 4 minutes, stirring to crumble. Add onion and next 4 ingredients; cook 2 minutes, stirring occasionally. Stir in stock and juice; bring to a boil. Simmer 3 minutes or until thickened. Stir in chips.

  2. Heat tortillas according to package directions. Place tortillas on a work surface; spread 1 tablespoon sour cream over each tortilla. Divide turkey mixture evenly among tortillas; sprinkle evenly with cheese and tomato. Roll burritos tightly to close. Serve with lime wedges.