Teriyaki Turkey Burritos

• 12 fat-free flour tortillas (8 inches)
• 1 pound lean ground turkey
• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 1 package (16 ounces) broccoli coleslaw mix
• 1 tablespoon canola oil
• 1/3 cup reduced-sodium teriyaki sauce
• 1/2 teaspoon Chinese five-spice powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1-1/2 cups shredded reduced-fat Mexican cheese blend

1. Wrap tortillas tightly in foil. Warm in oven at 350u0b0 for 10 minutes. Meanwhile, in a large skillet, cook the turkey, onion and garlic over medium heat until turkey is no longer pink; drain. Pour into a bowl and set aside.
2. In the same skillet, stir-fry broccoli in oil for 2 minutes. Add the teriyaki sauce, five-spice powder, garlic powder and pepper; cook and stir for 1 minute. Stir in cheese and turkey mixture; heat through.
3. Spoon about 1/2 cup filling off center on each tortilla. Fold sides and ends over fill and roll up. Place seam side down in an ungreased 13x9-in. baking dish.
4. Cover and bake at 350u0b0 for 20 minutes or until heated through.

flour tortillas, turkey, onion, garlic, broccoli coleslaw mix, canola oil, teriyaki sauce, garlic, pepper

Taken from www.tasteofhome.com/recipes/teriyaki-turkey-burritos/ (may not work)