Ground turkey is a light alternative for ground beef chuck that Christine Datian uses in these simple main-dish burritos. If making the filling up to 1 day ahead, cover and chill, then reheat to continue.

Christine Datian, Las Vegas, Nevada
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Recipe Summary

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • In a 10- to 12-inch nonstick frying pan over high heat, stir turkey, garlic, oil, bell pepper, and onion, breaking meat apart with a spoon, until juices evaporate and turkey is lightly browned, about 15 minutes.

  • Add 1/2 cup tomato salsa, the chopped tomato, green chilies, cilantro, olives, chili powder, ground cumin, and pepper. Stir often until the flavors are blended, about 10 minutes. Pour mixture into a bowl.

  • Meanwhile, stack flour tortillas and seal in foil. Bake in a 350° oven until hot in center (open packet to check), about 10 minutes. Put remaining tomato salsa, cheese, and lettuce in separate bowls.

  • To assemble each burrito, spoon 1/6 of the turkey mixture down the center of each tortilla, leaving about 2 inches bare at 1 end. Top equally with salsa, cheese, lettuce, and salt to taste. Fold bottom, then sides of tortilla over filling to enclose. Hold to eat.

Nutrition Facts

422 calories; calories from fat 34%; protein 24g; fat 16g; saturated fat 5.2g; carbohydrates 45g; fiber 4.2g; sodium 956mg; cholesterol 73mg.