Fully Loaded Turkey Burrito Pocket
Some fresh salsas or pico de gallos contain a lot of moisture. If your salsa or pico de gallo seems watery, drain it in a strainer to prevent the burrito from becoming soggy. Though it will take a bit longer, you can use turkey filets and cut them into strips if your store doesn’t carry the strips. Or, better yet, ask your butcher to cut the filets into strips for you so you don’t spend any unnecessary time in the kitchen.
Recipe information
Yield
makes 1 serving
Ingredients
Preparation
Step 1
In a small bowl, toss the turkey with the seasoning until well combined.
Step 2
Place a medium nonstick skillet over medium-high heat. When it’s 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.
Step 3
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.
Step 4
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.
nutrition information
Step 5
Calories: 307
Step 6
Protein: 39g
Step 7
Carbohydrates: 28g
Step 8
Fat: 6g
Step 9
Saturated Fat: 2g
Step 10
Cholesterol: 58mg
Step 11
Fiber: 2g
Step 12
Sodium: 420mg
