This delicious turkey and wild rice burrito with robust flavors is loaded with lots of veggies and drizzled with a zesty cranberry vinaigrette.
This recipe from Catallia Mexican Foods is an American Heart Association Heart-Check Certified Recipe.
Nutrition Facts
Roasted Turkey Burrito
Calories
Protein
Fiber
Nutrition Facts
Calories | 417 | |
---|---|---|
Total Fat | 13.99 g | |
Saturated Fat | 2.61 g | |
Trans Fat | 0.08 g | |
Polyunsaturated Fat | 5.28 g | |
Monounsaturated Fat | 5.45 g | |
Cholesterol | 40 mg | |
Sodium | 475 mg | |
Total Carbohydrate | 50 g | |
Dietary Fiber | 7 g | |
Sugars | 11 g | |
Protein | 26 g |
Dietary Exchanges
2 1/2 lean meat, 2 starch, 1 fruit, 1 vegetable, 1 fat
Ingredients
-
2 tomato basil wraps -
2 spinach wraps -
2 tablespoons cranberry sauce -
1 tablespoon extra virgin olive oil -
1 tablespoon apple cider vinegar -
1 teaspoon Dijon mustard -
1 clove garlic (minced) -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1 cup cooked wild rice -
1/4 cup dried cranberries -
1/4 cup chopped, toasted walnuts -
2 cups shredded, skinless, roasted turkey breast -
2 cups thinly sliced kale (stems discarded) -
1 cup shredded carrots
Directions
-
In a bowl, whisk together cranberry sauce, vinegar, olive oil, mustard, garlic, salt and pepper; set vinaigrette aside. -
Warm tortillas according to package directions. -
Arrange 1 tomato basil wrap and 1 spinach tortilla layered on top of each other on work surface. -
Spoon rice evenly down the center the tortilla, leaving a 1-inch border. Top with dried cranberries, walnuts, turkey, kale and carrots. Drizzle with vinaigrette. Fold up bottom of tortilla over filling, then fold in sides and starting from bottom, roll tightly. -
Cut in half to serve.
Tip: Burrito can be enjoyed chilled or grilled.