Turkey Burrito Recipes

ANG'S TURKEY BURRITOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until turkey is browned and no longer pink, 5 to 7 minutes. Add corn, black beans, tomatoes, red bell pepper, lime juice, garlic powder, chili powder, and cumin. Reduce heat to medium-low and simmer until flavors combine, 15 to 20 minutes.
• Place tortillas on a microwave-safe plate. Heat in the microwave until warmed, 15 to 20 seconds. Divide turkey mixture over the warmed tortillas.

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.

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.

GARY'S TURKEY BURRITOS

Steps:

• In a large skillet over medium high heat, brown ground turkey. Stir in tomato sauce, corn and onion. Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
• In a separate medium skillet, heat beans over medium-low heat. Prepare sour cream and cheese for sprinkling into burritos. One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm.

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!

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 BREAKFAST BURRITOS

Steps:

• 1 Warm turkey in small frying pan.
• 2 add Cayenne, and cumin mix well.
• N.B. add water if appears to dry.
• 3 once mixed well add eggs and scramble all together until eggs are cooked.
• 4 remove egg mixture into bowl.
• 5 place a spoon full of egg mixture, cheese (per taste) and salsa (per taste) in tortilla and wrap.
• 6 toast wrapped buritto in frying pan until tortilla is firm and holds shape.
• enjoy.

TURKEY BURRITOS WITH FRESH FRUIT SALSA

Steps:

• For salsa, combine the first seven ingredients. Chill until serving., In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Stir in the salsa, corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until much of the liquid has evaporated. Remove from the heat., Spoon about 1/2 cup turkey mixture off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with salsa.,

WET CHICKEN OR TURKEY BURRITOS

Steps:

• Remove skin from chicken or turkey if it's there. Shred into bite-sized pieces.
• If you are using canned refried beans, mix them with the taco sauce. You can use salsa too. The point is to loosen up the beans a little.
• Lay out tortillas. In each one, put some beans and chicken. Roll up in normal burrito fashion. As each tortilla is rolled up, put in a pan.
• When finished filling and rolling tortillas, pour enchilada sauce over them.
• Cover top with cheese.
• Bake at 350 for 30 minutes. Top with sour cream.

CHEESY TURKEY & RICE BURRITO

Steps:

• Cook turkey, onions, garlic and chili powder in large nonstick skillet on medium heat 5 min. or until turkey is no longer pink, stirring occasionally.
• Stir in salsa and rice; simmer 3 min. or until heated through.
• Spoon turkey mixture down centers of tortillas; top with cheese and cilantro. Fold in opposite sides of each tortilla, then roll up burrito style.