Leftover Turkey Burritos Recipes

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!

LEFTOVER TURKEY BURRITOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in foil and place in the oven while preheating to warm.
• Combine turkey, beans, diced tomatoes and green chiles, chopped green chiles, cilantro, ancho chile powder, garlic powder, and salt in a saucepan over medium heat; bring to a simmer and cook until all liquid evaporates, 5 to 8 minutes.
• Remove burritos from the oven. Place turkey-bean mixture in the warmed tortillas, add pepper Jack cheese, and roll into burritos. Place in a baking pan.
• Bake in the preheated oven until heated through, about 20 minutes.

GROUND TURKEY BURRITOS THAT WILL FOOL YOUR KIDS

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Cut off the stem of the red cabbage. Peel leaves off gently, being careful not to tear. Place individual leaves gently into a large pot of water and bring to a boil. Cook for 5 minutes; reduce heat and simmer until tender but still crunchy and red, 8 to 10 minutes more. Drain.
• Heat olive oil in a large skillet over medium-high heat. Saute onion, celery, and garlic until softened, 5 to 7 minutes. Mix in turkey meat and season with salt. Cook and stir until browned and crumbly, 5 to 7 minutes. Add crushed tomatoes and cooked rice. Cook, stirring occasionally, until flavors combine, 10 to 15 minutes more.
• Place 1 cabbage leaf on top of each tortilla. Fill with the turkey-rice mixture. Fold the bottom end up and roll into a tight burrito.
• Heat a grill pan over medium heat. Add burritos in batches; cook, flipping as necessary, until outsides are crunchy, about 5 minutes.

TURKEY BURRITOS

Steps:

• In a large nonstick saucepan, brown turkey and onion; drain. Add tomatoes, beans, chilies, olives, taco seasoning and corn; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in rice; remove from the heat. Cover; let stand for 5 minutes. Place about 1/2 cup filling down the center of each tortilla; sprinkle with cheese if desired. Fold in sides of tortilla.

TURKEY BURRITOS WITH SALSA AND CILANTRO

Steps:

• Preheat oven to 300°F. Heat oil in large nonstick skillet over medium-high heat. Add onions and bell peppers; sauté until tender and golden, about 15 minutes. Add turkey, salsa, and cumin; stir until heated through, about 5 minutes. Stir in cheese and cilantro; season generously with salt and pepper. Remove from heat; cover to keep warm.
• Working with 1 tortilla at a time, heat tortilla directly over medium-high gas flame (or in dry skillet over medium-high heat) until warm, softened, and browned in spots, about 30 seconds per side. Place tortilla on work surface. Spoon 1 cup warm turkey mixture along center of tortilla; fold sides in over filling, then roll up tortilla to enclose filling. Place burrito seam side down on baking sheet, and place in oven to keep warm. Repeat with remaining tortillas and filling.