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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