Packed with fruit, veggies, nutrition and flavor, this lighter, whole-grain twist on traditional burritos is sure to be a big hit with your family. “Even our pickiest eater loves these with the sweet-spicy fruit salsa. Yum!” Lisa Eaton - Kennebunk, ME
- 1 pint grape tomatoes, quartered
- 1 medium mango, peeled and chopped
- 2 medium kiwifruit, peeled and chopped
- 3 green onions, thinly sliced
- 3 tablespoons finely chopped red onion
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon lime juice
- 1 pound lean ground turkey
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup Burgundy wine or reduced-sodium beef broth
- 1 jar (16 ounces) salsa
- 2 cups frozen corn, thawed
- 1 can (15 ounces) black beans, rinsed and drained
- 10 whole wheat tortillas (8 inches), warmed
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- For salsa, combine the first seven ingredients. Chill until serving.
- In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
- Stir in the salsa, corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until much of the liquid has evaporated. Remove from the heat.
- Spoon about 1/2 cup turkey mixture off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with salsa. Yield: 10 servings.
Originally published as Turkey Burritos with Fresh Fruit Salsa in Healthy Cooking August/September 2009, p55
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