Fully Loaded Turkey Burrito Pocket

Name: Fully Loaded Turkey Burrito Pocket
Yield: makes 1 serving
Ingredients: 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 Cabot’s); 1/4 cup shredded lettuce; 3 tablespoons well-drained fresh salsa or pico de gallo

December 9, 2011

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 notes

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