Turkey Burritos with Fresh Fruit Sals
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Packed with fruit, veggies, nutrition and flavor, this lighter, whole-grain twist on traditional burritos is sure to be a big hit with your family. “Even our pickiest eater loves these with the sweet-spicy fruit salsa. Yum!” This recipe is “Diabetic Friendly”!
Lisa Eaton Kenneburk, ME
Turkey Burritos with Fresh Fruit Salsa Recipe
Turkey Burritos with Fresh Fruit Salsa
1 pint grape tomatoes, quartered
1 medium mango, peeled and chopped
2 medium kiwifruit, peeled and chopped
3 green onions, thinly sliced
3 Tbsp. finely chopped red onion
1 jalapeno pepper, seeded and chopped
1 Tbsp. lime juice
Burritos: 1 lb. lean ground turkey
½ tsp. ground turmeric
¼ tsp. ground cumin
1 Tbsp. olive oil
2 garlic cloves, minced
½ cup Burgundy wine or reduced-sodium beef broth
1 jar (16 oz.) salsa
2 cups frozen corn, thawed
1 can (15 oz.) black beans, rinsed and drained
10 whole wheat tortilla (8 inch), warmed
1 cup (4 oz.) shredded reduced-fat cheddar cheese
For salsa, combine the first seven ingredients. Chill until serving.
In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in wine. Bring to a boil. Reduce heat; simmer, uncover, for 3-5 minutes or until thickened.
Stir in the salsa, corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Remove from the heat.
Spoon about ½ cup turkey mixture off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with salsa. 10 servings
(Recipe for Turkey Burritos with Fresh Fruit Salsa was in www.tasteofhome.com, 2014)
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