Fully Loaded Turkey Burrito Pocket
- 4 ounces turkey breast meat, sliced into strips
- ½ teaspoon salt-free Mexican seasoning
- 1 (8-inch) reduced-fat, whole-wheat tortilla
- 1 tablespoon light sour cream
- ¼ cup plus 2 tablespoons finely shredded light cheddar cheese
- ¼ cup shredded lettuce
- 3 tablespoons salsa, excess liquid drained
In a small bowl, toss the turkey with the seasoning until well combined.
Place a medium nonstick skillet over medium-high heat. When it’s hot, mist the pan with cooking spray, and add the turkey. Cook the turkey, stirring occasionally, until lightly browned and no longer pink inside, about 2–4 minutes. Remove the strips to a bowl, and cover to keep warm.
Reduce the heat to medium. Place the tortilla in the pan. Cook for 30–60 seconds per side, or until warmed.
Place the tortilla on a serving plate. Spread the sour cream in a 3-inch strip down the center, leaving the bottom 3 inches of tortilla bare. Top with the cheese, lettuce, salsa and turkey. Fold in the sides of the tortilla over the filling, and then fold up the bottom. Serve immediately.
Serves: 1 | Serving Size: 1 burrito pocket
Per serving: Calories: 390; Total Fat: 14g; Saturated Fat: 7g; Monounsaturated Fat: 1g; Cholesterol: 33mg; Sodium: 640mg; Carbohydrate: 30g; Dietary Fiber: 3g; Sugar: 4g; Protein: 39g
Nutrition Bonus: Potassium: 0mg; Iron: 8%; Vitamin A: 23%; Vitamin C: 5%; Calcium: 42%