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Turkey Burritos with Fresh Fruit Salsa

Total Time

Prep: 30 min. Cook: 20 min.

Makes

10 servings

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!” Lisa Eaton - Kennebunk, ME
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Ingredients

  • 1 pint grape tomatoes, quartered
  • 1 medium mango, peeled and chopped
  • 2 medium kiwifruit, peeled and chopped
  • 3 green onions, thinly sliced
  • 3 tablespoons finely chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon lime juice
  • BURRITOS:
  • 1 pound lean ground turkey
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 cup Burgundy wine or reduced-sodium beef broth
  • 1 jar (16 ounces) salsa
  • 2 cups frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 10 whole wheat tortillas (8 inches), warmed
  • 1 cup shredded reduced-fat cheddar cheese

Directions

  1. For salsa, combine the first seven ingredients. Chill until serving.
  2. 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, uncovered, for 3 minutes.
  3. Stir in the salsa, corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until much of the liquid has evaporated. Remove from the heat.
  4. Spoon about 1/2 cup turkey mixture off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with salsa.

Nutrition Facts

1 each: 371 calories, 11g fat (3g saturated fat), 44mg cholesterol, 553mg sodium, 47g carbohydrate (10g sugars, 6g fiber), 18g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

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