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Roasted Turkey Burrito

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Catallia Turkey Burrito Heart-Check certified recipe
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Roasted Turkey Burrito

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.

Ingredients

Servings  4   Serving Size   1/2 wrap

  • 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

Tip: Click on step to mark as complete.

  1. In a bowl, whisk together cranberry sauce, vinegar, olive oil, mustard, garlic, salt and pepper; set vinaigrette aside.
  2. Warm tortillas according to package directions.
  3. Arrange 1 tomato basil wrap and 1 spinach tortilla layered on top of each other on work surface.
  4. 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.
  5. Cut in half to serve.

Tip: Burrito can be enjoyed chilled or grilled.

Nutrition Facts

Roasted Turkey Burrito

CaloriesCalories

417 Per Serving

ProteinProtein

26g Per Serving

FiberFiber

7g Per Serving

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

 

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

CaloriesCalories

417 Per Serving

ProteinProtein

26g Per Serving

FiberFiber

7g Per Serving
×
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

Servings  4   Serving Size   1/2 wrap

  • 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

Tip: Click on step to mark as complete.

  1. In a bowl, whisk together cranberry sauce, vinegar, olive oil, mustard, garlic, salt and pepper; set vinaigrette aside.
  2. Warm tortillas according to package directions.
  3. Arrange 1 tomato basil wrap and 1 spinach tortilla layered on top of each other on work surface.
  4. 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.
  5. Cut in half to serve.

Tip: Burrito can be enjoyed chilled or grilled.

 

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