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Turkey Burritos with Fresh Fruit Salsa

 Turkey Burritos with Fresh Fruit Salsa
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
10 ServingsPrep: 30 min. Cook: 20 min.

Ingredients

  • 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
  • BURRITOS:
  • 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 tortilla (8 inches), warmed
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions

  • For salsa, combine the first seven ingredients. Chill until serving.

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Turkey Burritos with Fresh Fruit Salsa (continued)

Directions (continued)

  • 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 3-5 minutes or until thickened.
  • Stir in the salsa, corn and black beans. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 10-15 minutes or until thickened.
  • 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.
Nutritional Facts: 1 burrito with 1/3 cup salsa equals 371 calories, 11 g fat (3 g saturated fat), 44 mg cholesterol, 553 mg sodium, 47 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 3 starch, 2 lean meat.