Turkey quesadilla-burrito
10
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Our lighter riff on the Mexican fast-food favorite follows the same format: Start with a quesadilla, and use it as the wrapper for burrito fillings (quesa + rito). We look to lean ground turkey breast and low-carb tortilla wraps to keep Points in check, and swap in creamy nonfat Greek yogurt for the usual sour cream.
Ingredients
Cooking spray
4 spray(s)
Low carb, high fiber tortilla wrap(s)
8 tortilla(s)
Shredded reduced fat Mexican-style cheese
1 cup(s)
Uncooked 99% fat-free ground turkey breast
10 oz
Ground cumin
1 tsp
Chili powder
1 tsp
Kosher salt
0.5 tsp
Cooked white rice
1.333 cup(s)
Pico de gallo
0.5 cup(s)
Plain fat free Greek yogurt
6 Tbsp
Instructions
1
Preheat the oven to 400°F with one oven rack in the lower third of the oven and another rack in the upper third. Line two sheet pans with parchment paper.
2
Arrange 2 tortilla wraps on each sheet pan; sprinkle ¼ cup cheese evenly over each and top with the remaining tortilla wraps. Lightly coat the top tortillas with cooking spray. Bake until the cheese melts and the tortillas are barely toasted, 8 to 10 minutes, turning once halfway through.
3
Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high. Add the turkey, ¾ tsp each cumin and chili powder, and salt. Cook until the turkey is cooked through, stirring frequently to crumble, 4 to 5 minutes. Remove the turkey mixture to a bowl; cover and keep warm.
4
Add the rice to the hot skillet; stir in the pico de gallo and the remaining ¼ tsp each cumin and chili powder. Cook, stirring frequently, until thoroughly heated, 2 to 3 minutes. Remove the rice mixture to a bowl.
5
Arrange the cooked quesadillas on a work surface. Divide the rice mixture evenly down the center of the quesadillas; top evenly with the turkey mixture. Spoon 1 ½ tbsp of the yogurt over each. Roll up the quesadillas, burrito-style.
6
Serving size: 1 quesarito
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