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Turkey and Rice Wraps

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    Source: mexican.betterrecipes.comReport recipe

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    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. 1/8 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. 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. 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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