Fully Loaded Turkey Burrito Pocket
- 4 ounces packaged raw turkey breast strips
- 1/2 teaspoon salt-free Southwest or Mexican seasoning (I used Southwest Chipotle Mrs. Dash)
- Olive oil spray
- 1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla
- 1 tablespoon light sour cream
- 3/4 ounce (about 1/4 cup plus 2 tablespoons) finely shredded 75% light Cheddar (I used Cabots)
- 1/4 cup shredded lettuce
- 3 tablespoons well-drained fresh salsa or pico de gallo
- In a small bowl, toss the turkey with the seasoning until well combined.
- Place a medium nonstick skillet over medium-high heat.
- When its hot, mist the pan with spray and add the turkey.
- Cook the strips, stirring occasionally, until lightly browned and no longer pink inside, 2 to 4 minutes.
- Remove the strips to a bowl and cover to keep warm.
- Reduce the heat to medium.
- Place the tortilla in the pan (no need to add fat).
- Cook for 30 seconds to 1 minute per side, or until just warmed.
- Place the tortilla on a serving plate.
- Spread the sour cream in a 3-inch-wide strip down the center, leaving the bottom 3 inches of the tortilla bare (so you can fold the bare tortilla up and over part of the filling).
- Top the sour cream with the cheese, lettuce, salsa, and then the turkey.
- Fold in the sides of the tortilla over the filling and then fold up the bottom.
- Serve immediately.
- Calories: 307
- Protein: 39g
- Carbohydrates: 28g
- Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 58mg
- Fiber: 2g
- Sodium: 420mg
turkey breast strips, salt, olive oil spray, tortilla, light sour cream, shredded lettuce, well
Taken from www.epicurious.com/recipes/food/views/fully-loaded-turkey-burrito-pocket-375454 (may not work)