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Turkey Burritos

Healthycooking's picture
  Turkey tenderloins 2 Pound
  Reduced-sodium taco seasoning 1 1⁄4 Ounce (1 Envelope)
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 2⁄3 Cup (10.67 tbs)
  Canned diced tomatoes and green chilies 14 1⁄2 Ounce, drained (1 Can)
  Fat free flour tortillas 8 (8 Inch Each)
  Shredded reduced fat sharp cheddar cheese 4 Ounce (1 Cup)
  Shredded lettuce 2 Cup (32 tbs)
  Low fat sour cream 1⁄2 Cup (8 tbs)
  Sliced ripe olives 1⁄2 Cup (8 tbs)
  Chopped tomato 2 Cup (32 tbs)

1. Rub turkey tenderloins with taco seasoning, place in a 3-quart slow cooker. Add onion, celery, and canned tomatoes, cover with lid. Cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 6 hours. Remove turkey tenderloins from slow cooker, and shred with 2 forks. Return shredded turkey to slow cooker.
2. Warm tortillas according to package directions. Spoon 3/4 cup turkey mixture down center of each tortilla using a slotted spoon. Top each serving with 2 tablespoons shredded cheese, 1/4 cup lettuce, 1 tablespoon sour cream, 1 tablespoon olives, and 1/4 cup chopped tomato, and roll up.

Recipe Summary

Side Dish
Slow Cooked

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