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Teriyaki Turkey Burritos

 Teriyaki Turkey Burritos
"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."
6 ServingsPrep: 20 min. Bake: 20 min.

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

  • 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.
  • 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.
  • 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.
  • Cover and bake at 350° for 20 minutes or until heated through.

2 of 2

Teriyaki Turkey Burritos (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 2 burritos equals 493 calories, 14 g fat (5 g saturated fat), 80 mg cholesterol, 982 mg sodium, 60 g carbohydrate, 4 g fiber, 32 g protein.