We created this with leftover turkey in mind. Leftover or rotisserie chicken can also be used. Make it a Meal: Serve with guacamole and chopped jalapeno peppers and/or hot sauce - and a cold cerveza.

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 tablespoon canola oil
1 medium onion, halved and sliced
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chile powder
1 15-ounce can diced tomatoes with green chiles
2 tablespoons lime juice
4 cups shredded cooked turkey or chicken
1 15-ounce can pinto beans, rinsed
6 10-inch whole-wheat flour tortillas or wraps, warmed (see Tip)
3/4 cup grated Monterey or pepper Jack cheese
2 cups shredded green cabbage

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

NUTRITION INFORMATION: Per serving: 392 calories; 12 g fat (5 g sat, 4 g mono); 84 mg cholesterol; 37 g carbohydrate; 38 g protein; 6 g fiber; 652 mg sodium; 616 mg potassium.

Nutrition bonus: Calcium, Iron & Vitamin C (20% daily value), Potassium (18% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 1 vegetable, 4 lean meat

TIP: Tip: To warm tortillas: Wrap in foil and bake at 300°F until steaming, or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

MAKE AHEAD TIP: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.

I found this to be easy to put together during the work week rush when time is short. I prepared just as recipe directed with the exception of baking my own boneless Chicken breast in my toaster oven then shredding with a fork. (I find rotisserie chicken high in salt, so I avoid.) And I served with guacamole on the side adding some to my burrito with each bite. Delish. Cheers.

Michael, Vancouver, BC

My husband doen't like classic burritos but he likes this one.It even works with Feta cheese

Anonymous, Upper Darby, Pa

This will be the only recipe I will use for burritos from now on. My husband an I have tried many different type of burrito recipes but, this one is by far the best. It makes great nachos, too.

Sherry, Kendallville, IN