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.
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
Est. added sugars 0g
How to Make It
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.
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.
Super easy. We really enjoyed the flavors of the ground turkey - maybe a bit more heat next time though. I did let the meat mixture cook down longer than the recipe indicated as there was a lot of added liquid; probably 10-15 minutes on simmer. The best part though is how the tortilla chips change the flavor of the wheat tortillas (which are healthier but not tastier) to someone more authentic AND give the burritos a nice, pleasing crunch. Would definitely have these again.
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