8

Warm Thai Turkey Burrito

Total Time
17 min
Prep
11 min
Cook
6 min
Serves
2
Difficulty
Easy
To keep this lunch easy to prepare, we use packaged coleslaw mix instead of shredding cabbage and carrots.
Ingredients

dark sesame oil

1 tsp, Asian

packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)

uncooked scallion(s)

4 medium, sliced

red pepper flakes

tsp

cooked turkey breast with skin

8 oz, or 1 cup of chicken, finely chopped

unsalted dry roasted peanuts

2 Tbsp, chopped

fresh lime juice

2 tsp

low sodium soy sauce

1 tsp

basil

2 Tbsp, fresh, chopped

burrito-size wheat flour tortilla(s)

1 item(s), large, (10-inch) fat-free, warmed

Instructions

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the coleslaw mix, scallions, and crushed red pepper; cook, stirring frequently, until the cabbage begins to wilt, about 3 minutes.
  2. Stir in the turkey, peanuts, lime juice, and soy sauce. Cook stirring frequently, until heated through, about 3 minutes. Stir in the basil.
  3. Spoon the filling onto the tortilla and roll up. Cut the roll in half on a slight diagonal. Serve at once or pack for lunch. Yields 1/2 burrito per serving.
Notes
This is a great way to use leftover cooked turkey or chicken if you have it. Or buy 1/4 pound of sliced turkey or chicken from the deli counter and chop it—just be aware that deli turkey and chicken tend to be fairly high in salt.To pack these rolls, let the filling cool, then fill the tortilla and roll up. Cut the tortilla in half and wrap the two halves separately in wax paper and keep refrigerated for up to 24 hours. Eat cold or microwave each roll half, in the wax paper wrapping, on High until heated through, about 1 1/2 minutes.

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