Wrap up your dinner solution with easy Mexican taco-style turkey sandwiches - ready in just 20 minutes!
cup chicken broth
medium onion, chopped (1/2 cup)
small red or green bell pepper, diced (1/2 cup)
cup frozen whole kernel corn (from 1-lb bag)
lb ground turkey breast
cloves garlic, finely chopped
cup chopped fresh cilantro
flour tortillas (8 to 10 inch), warmed*
Sour cream, if desired
In 10-inch nonstick skillet, heat broth to boiling over high heat. Cook onion, bell pepper and corn in broth 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Reduce heat to medium-high.
Stir in turkey and garlic. Cook 2 minutes, stirring occasionally. Stir in salsa. Cook about 5 minutes, stirring occasionally, until turkey is no longer pink. Stir in cilantro.
Spoon slightly less than 1/2 cup turkey mixture down center of each tortilla; roll up tortilla. Serve with sour cream.
Speed preparation time by using already-chopped garlic in jars, and look for bags of frozen chopped onions--no tears!
To warm tortillas, heat them in a hot ungreased skillet or griddle for 30 seconds to 1 minute. Or wrap desired number of tortillas tightly in foil and heat in 250°F oven for 15 minutes. Or place 2 tortillas at a time between dampened microwavable paper towels or sheets of microwavable plastic wrap and microwave on High for 15 to 20 seconds until warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.