Warm Thai turkey burrito
Dark sesame oil
1 tsp, Asian
Packaged coleslaw mix (shredded cabbage and carrots)
4 medium, sliced
Red pepper flakes
Cooked turkey breast with skin
8 oz, or 1 cup of chicken, finely chopped
Unsalted dry roasted peanuts
2 Tbsp, chopped
Fresh lime juice
Low sodium soy sauce
2 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.