Mandy and I are making at least one Cooking Light recipe a month and telling each other about it, which is at least leading to my SOMETIMES updating this blog, which is rather behind. Anyway, this was one from last month or so. It’s a pretty basic turkey burrito recipe, but John in particular liked how it was “crunchified” with the tortilla chips in there. We served with some sauteed peppers on the side.
1 tablespoon canola oil
12 ounces 93% lean ground turkey breast (I just used regular ground turkey here, which I know is higher calorie but shrug)
1 cup prechopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1 cup unsalted chicken stock
1 tablespoon fresh lime juice
1 1/2 ounces tortilla chips, coarsely crumbled
4 (8-inch) whole-wheat tortillas
1/4 cup reduced-fat sour cream
1/3 cup shredded reduced-fat cheddar cheese (also used regular cheddar here. I’m evil).
1/2 cup chopped tomato
4 lime wedges
Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turkey; cook 4 minutes, stirring to crumble. Add onion and next 4 ingredients; cook 2 minutes, stirring occasionally. Stir in stock and juice; bring to a boil. Simmer 3 minutes or until thickened. Stir in chips.
Heat tortillas according to package directions. Place tortillas on a work surface; spread 1 tablespoon sour cream over each tortilla. Divide turkey mixture evenly among tortillas; sprinkle evenly with cheese and tomato. Roll burritos tightly to close. Serve with lime wedges.