At a Glance
- Prep Method: null
- Special Requests: Gluten Free
- Cuisine: Mediterranean
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Ingredients
- 3/4 pound (12 ounces) potatoes, cut into _-inch dice
- 1 tablespoon water
- 1 tablespoon canola oil
- 3/4 pound (12 ounces) ground lean 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)*
Preparation
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 _ cup 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
Makes 4 main-dish servings
