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.