Ingredients Jump to Instructions ↓

  1. 12 fat-free flour tortillas (8 inches) 1 pound lean ground turkey 1/2 cup chopped onion 4 garlic cloves, minced 1 package (16 ounces) broccoli coleslaw mix 1 tablespoon canola oil 1/3 cup reduced-sodium teriyaki sauce 1/2 teaspoon Chinese five-spice powder 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend

Instructions Jump to Ingredients ↑

  1. Wrap tortillas tightly in foil. Warm in oven at 350° for 10 minutes. Meanwhile, in a large skillet, cook the turkey, onion and garlic over medium heat until turkey is no longer pink; drain. Pour into a bowl and set aside. In the same skillet, stir-fry broccoli in oil for 2 minutes. Add the teriyaki sauce, five-spice powder, garlic powder and pepper; cook and stir for 1 minute. Stir in cheese and turkey mixture; heat through. Spoon about 1/2 cup filling off center on each tortilla. Fold sides and ends over fill and roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes or until heated through. Yield: 6 servings.


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