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

1. In a small bowl, toss the turkey with the seasoning until well combined.
2. Place a medium nonstick skillet over medium-high heat.
3. When its hot, mist the pan with spray and add the turkey.
4. Cook the strips, stirring occasionally, until lightly browned and no longer pink inside, 2 to 4 minutes.
5. Remove the strips to a bowl and cover to keep warm.
6. Reduce the heat to medium.
7. Place the tortilla in the pan (no need to add fat).
8. Cook for 30 seconds to 1 minute per side, or until just warmed.
9. Place the tortilla on a serving plate.
10. 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).
11. Top the sour cream with the cheese, lettuce, salsa, and then the turkey.
12. Fold in the sides of the tortilla over the filling and then fold up the bottom.
13. Serve immediately.
14. Calories: 307
15. Protein: 39g
16. Carbohydrates: 28g
17. Fat: 6g
18. Saturated Fat: 2g
19. Cholesterol: 58mg
20. Fiber: 2g
21. 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)