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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is one of my husband's favorites, says Ellen De Munnik of Chesterfield, Michigan. Crunchy and delicious, the burritos make a great entree or appetizer. Ingredients:
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 (6 ounces) shredded reduced-fat mexican cheese blend |
Directions:
1. Wrap tortillas tightly in foil. Warm in oven at 350° 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 13-in. x 9-in. baking dish.
4. Cover and bake at 350° for 20 minutes or until heated through. Yield: 6 servings.
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