Fresh And Easy Turkey Fajita Burritos Recipes

TURKEY FAJITAS

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add turkey; cook and stir 2 minutes. Add peppers, onion, garlic, salt, cumin, pepper and cayenne. Cook and stir 5 minutes or until turkey is no longer pink and peppers are crisp-tender. Stir in cilantro and lime juice; cook 1 minute longer. Serve in tortillas.

BEEF FAJITA BURRITO

Steps:

• Heat the oil in a heavy skillet or wok.
• Toss the beef with the cumin and chili powder.
• Cook the beef, peppers, and onions.
• Add the mixture to the tortillas.
• Top with salsa, sour cream, and cheese.
• Roll up the burrito and serve immediately.

CHICKEN FAJITA BURRITO

Steps:

• Place chicken, onion, bell pepper, oil, lime juice, and fajita seasoning in a resealable plastic bag. Seal the bag and squeeze to ensure all ingredients are combined and well-coated; place in the refrigerator to marinate for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil. Spread fajita mixture onto sheet pan in a single layer.
• Bake in the preheated oven until chicken juices run clear, about 25 minutes. An instant-read thermometer inserted into the chicken strips should read 165 degrees F (74 degrees C).
• Wrap tortillas in a damp paper towel, and warm in the microwave until soft and pliable, about 30 seconds. To assemble burritos, spread 1/4 of each of the refried beans, cheese, rice, fajita mixture, sour cream, and guacamole in a line across the middle of each tortilla.
• Fold opposing sides of the tortilla in, overlapping the filling. Roll the bottom edge up tightly around the filling, then roll the burrito away from you, keeping the sides folded in.

FRESH AND EASY TURKEY FAJITA BURRITOS

Steps:

• Heat 2 tbsp of the oil in a large frying pan and stir-fry the turkey breast for 3-4 minutes, until starting to brown, then remove with a slotted spoon to a plate.
• Increase the heat, add the remaining oil and stir-fry the onion and peppers for 5-6 minutes, stirring only occasionally so that they color quickly without softening much.
• Reduce the heat and return the turkey back to the pan. Stir in the beans and cooked rice. Season well. Squeeze over the filling with the lime and remove from heat.
• Spoon the filling onto the tortillas, roll them up and arrange them in a rectangular ovenproof dish. Pour the salsa over the tortillas and scatter them with jalapeno pepper slices and the cheese.
• Bake in a preheated 400 degree F oven for about 20 minutes, until hot and the cheese has melted. Serve immediately.

TURKEY BURRITOS

Steps:

• Heat a large nonstick skillet coated with cooking spray over medium heat.
• Add onion and garlic and cook for 3 minutes or until tender, stirring frequently.
• Add ground turkey breast and cook mixture for about 10 minutes, or until the turkey is browned, stirring to crumble.
• Stir in the water and the next 5 ingredients (water through chiles).
• Cover and cook for 5 minutes over medium heat.
• Warm flour tortillas by placing on a heated nonstick skillet for 10-15 seconds per side.
• Spoon 2 1/2 tablespoons cheese down the center of each tortilla.
• Top with 1/2 cup turkey mixture, roll up.
• I use a quite a bit more salsa when preparing, and also added salt and pepper.
• I also serve these with salsa and sour cream.

LEFTOVER TURKEY BURRITOS

Steps:

• Combine turkey, tequila, lime juice, onion, garlic and 1 tbsp oil in a medium bowl.
• Add salt, garlic and onion powder, black and red pepper, cumin, and chili powder to turkey mixture and stir until everything is well coated.
• Cover and let sit in the refrigerator for no more than 1 hour.
• Heat 1 tbsp canola oil in skillet over medium heat.
• Wrap tortillas in foil and let heat in 300 degree oven for about 10 minutes.
• Add turkey mixture to skillet and cook until onions are soft and mixture is thoroughly heated through(about 10 minutes).
• Remove tortillas from the oven and sprinkle pepper-jack cheese down the middle of each tortilla.
• Add hot turkey filling on top of cheese, wrap, and serve!