Ingredients Jump to Instructions ↓

  1. 2 tb Extra Virgin Olive Oil

  2. 1 lb Lean Ground Turkey , 93% or higher lean

  3. 1 Lg. Onion , chopped

  4. 4 oz Button Mushrooms , chopped

  5. 2 cloves Garlic , finely chopped

  6. 1 tb Canned Chili Peppers , rinsed & well drained, or to taste

  7. 1 (15-oz.) Jar Salsa

  8. 1 (8-oz.) Can (no-salt-added) Tomato Sauce

  9. 1 1/2 tsp (salt-free) Cajun/creole Seasoning , or to taste

  10. 1/4 tsp Hot Pepper Sauce

  11. 1/2 tsp Garlic Powder , or to taste

  12. 1/2 tsp Onion Powder , or to taste

  13. tsp Freshly Ground Black Pepper

  14. 2 cups Cooked Brown Rice

  15. 8 Large Whole Wheat Tortilla Wraps

  16. 1 (8-oz.) Pkg. (sargento) Reduced-fat Shredded Mexican-style Cheese

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a very large nonstick skillet or wok sprayed with Pam; cook turkey, onion and mushrooms until meat is cooked and vegetables are tender. Drain off any drippings.

  2. Add garlic and chili peppers to skillet; cook for another minute. Stir in salsa, tomato sauce, Cajun/Creole seasoning, hot pepper sauce, garlic and onion powders, black pepper and cooked rice. Bring to a simmer and continue to cook, covered, for 15 minutes.

  3. Warm tortilla wraps in the microwave or nonstick skillet. Evenly divide the shredded cheese and turkey-rice mixture among the tortilla wraps; roll up and cut each wrap in half diagonally. Serve immediately.


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