Ingredients Jump to Instructions ↓

  1. 1 package Honeysuckle White Turkey Breast Cutlets, cut into 1-inch pieces

  2. 1 tablespoon extra virgin olive oil

  3. 1 cup light sour cream

  4. 1 cup light ranch dressing

  5. 10 large (8-inch) flour tortillas

  6. 1 cup (8 ounce) shredded Monterey Jack cheese

  7. 2 cups bottled salsa

  8. 2 medium tomatoes, seeded and diced

  9. 2 green onions, chopped, optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F (190°C). Heat oil in a large nonstick skillet over medium-high heat. Cook turkey, stirring constantly until no longer pink, about 10 minutes. In a small bowl, mix sour cream and ranch dressing. In a medium bowl, combine 1 cup sour cream mixture and turkey. Divide turkey mixture, cheese and salsa evenly over tortillas. Roll up and place seam-side down in a greased 9 x 11-inch baking pan. Bake, uncovered, for 25 to 30 minutes. Top with tomato, green onion and any remaining salsa and/or sour cream mixture.


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