A unique twist on breakfast burritos!
3⁄4 | Pound | Potatoes, cut into 1/2 inch dice |
1 | Tablespoon | Water |
1 | Tablespoon | Canola oil |
3⁄4 | Pound | Lean ground turkey |
1 | Large | Carrot, shredded |
1⁄3 | Cup | Sliced green onions with tops |
1 | Can | (8 ounces) tomato sauce |
2⁄3 | Cup | Shredded Cheddar cheese* |
1 | Teaspoon | Dried Italian herb seasoning or basil* |
Salt and pepper, to taste | ||
4 | Large | (9 to 10-inch) whole wheat or high fiber tortillas* |
Light sour cream (optional)* |
Place potatoes in microwave-safe bowl; sprinkle with water. Cover, venting one corner. Microwave on HIGH 5 to 8 minutes just until potatoes are tender. (Time will depend on wattage of your oven.) Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; cook and toss 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese, and herbs. Cook, stirring occasionally, 4 to 5 minutes until mixture is hot and most of sauce is absorbed. Season with salt and pepper. On work surface, lay out tortillas. Place hot turkey mixture on each; fold and roll up as for burritos. Cut in halves and place on serving plates. Accompany with sour cream, if desired
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Yield | |
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Source | Photo and Recipe courtesy of Potatoes USA |
Prep time | 15 minutes |
Cook time | 20 minutes |
Recipes | Gluten-Free Breakfast |