*from Alli Elggren10 raw tortillas, cooked
1 lb. lean ground turkey
1/2 c. chopped onion
1 garlic clove minced, or 1/8-1/4 tsp. garlic powder
16 oz package broccoli coleslaw mix (my store carries smaller bags so I use two)
1/3 c. teriyaki sauce (I use closer to 1/2 c.)
1/4 tsp. pepper
1 1/2 cups shredded cheddar cheese
*Cook tortillas and wrap tightly in foil. Warm in oven at 325 degrees for 10 minutes. Meanwhile cook turkey, onion, and garlic in a large, deep skillet until turkey is no longer pink; drain. Pour into bowl and set aside.
In the same skillet, stir-fry the broccoli slaw mix in oil for 10 minutes. Add teriyaki sauce & pepper; cook & stir for 1 minute. Stir in cheese and turkey mixture and heat through. Spoon 1/2 c. filling in each tortilla and roll up.
*5 servings, with 2 burritos each
1 lb. lean ground turkey
1/2 c. chopped onion
1 garlic clove minced, or 1/8-1/4 tsp. garlic powder
16 oz package broccoli coleslaw mix (my store carries smaller bags so I use two)
1/3 c. teriyaki sauce (I use closer to 1/2 c.)
1/4 tsp. pepper
1 1/2 cups shredded cheddar cheese
*Cook tortillas and wrap tightly in foil. Warm in oven at 325 degrees for 10 minutes. Meanwhile cook turkey, onion, and garlic in a large, deep skillet until turkey is no longer pink; drain. Pour into bowl and set aside.
In the same skillet, stir-fry the broccoli slaw mix in oil for 10 minutes. Add teriyaki sauce & pepper; cook & stir for 1 minute. Stir in cheese and turkey mixture and heat through. Spoon 1/2 c. filling in each tortilla and roll up.
*5 servings, with 2 burritos each
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