Warm Thai Turkey Burrito
- Total Time
To keep this lunch easy to prepare, we use packaged coleslaw mix instead of shredding cabbage and carrots.
dark sesame oil1 tsp, Asian
packaged coleslaw mix (shredded cabbage and carrots)2 cup(s)
uncooked scallion(s)4 medium, sliced
red pepper flakes⅛ tsp
cooked turkey breast with skin8 oz, or 1 cup of chicken, finely chopped
unsalted dry roasted peanuts2 Tbsp, chopped
fresh lime juice2 tsp
low sodium soy sauce1 tsp
basil2 Tbsp, fresh, chopped
burrito-size wheat flour tortilla(s)1 item(s), large, (10-inch) fat-free, warmed
- 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.
- Stir in the turkey, peanuts, lime juice, and soy sauce. Cook stirring frequently, until heated through, about 3 minutes. Stir in the basil.
- 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.