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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 jalapeño peppers and/or hot sauce--and a cold cerveza.

Source: EatingWell Magazine, October/November 2006




Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.

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.

Nutrition Facts

1 tortilla with scant 1 cup filling, 1/3 cup cabbage & 2 Tbsp. cheese
415 calories; protein 38.5g; carbohydrates 38g; dietary fiber 7.4g; sugars 3.5g; fat 11.9g; saturated fat 4g; cholesterol 106.8mg; vitamin a iu 284.6IU; vitamin c 12.2mg; folate 57mcg; calcium 204.6mg; iron 3.4mg; magnesium 51.2mg; potassium 448.9mg; sodium 711.6mg; thiamin 0.1mg.

2 starch, 1 vegetable, 4 lean meat