Potatoes, onions and more.
Turkey-Potato Dinner Wraps
Description
A unique twist on breakfast burritos!
Ingredients
| 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)* |
Instructions
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 to5 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
Notes
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Summary
| Yield | |
|---|---|
| Source | United States Potato Board |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Recipes | Breakfast Gluten-Free |