Photo of Mexican turkey tortilla pan by WW

Mexican turkey tortilla pan

5 - 7
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Loaded with veggies, this fast and tasty one-pan dish is a cosy bowl of food the whole family will love. Enjoy it spooned straight from the pan as a simple midweek dinner.


Turkey breast mince

500 g


1 medium, chopped

Red capsicum

1 medium, chopped

Taco seasoning

30 g

Canned diced tomatoes

1 can(s), (1 x 400g can)

Baby spinach leaves

120 g

Whole grain wrap

96 g, (2 x 48g wraps), cut into bite sized pieces

Extra light cheddar cheese

cup(s), grated, (80g), grated

Green shallot(s)

2 individual, thinly sliced


2 tbs, sliced


1 medium, to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook mince, breaking up lumps with a wooden spoon, for about 5 minutes or until browned. Add onion and capsicum and cook, stirring, for 5 minutes or until softened slightly.
  2. Stir in seasoning, tomatoes and 1/2 cup (125ml) water. Bring to the boil, then reduce heat and simmer, stirring occasionally, for about 3 minutes or until thick. Stir in spinach and tortillas, cook for 1-2 minutes, until spinach is wilted. Sprinkle with cheese, cook for a further 2 minutes, until the cheese is almost melted.
  3. Scatter over shallots and jalapeño. Serve with lime wedges on the side.


TIP: In warmer weather, this spicy turkey is great served in iceberg lettuce cups for freshness.