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  • Northeast Wisconsin
  • November 2017
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Turkey Taco Burritos

Ingredients

Serves: 4

1 tablespoon olive oil

12 ounces of 93 percent lean ground turkey breast

1 cup pre-chopped onion

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

1 cup unsalted chicken stock

1 tablespoon fresh lime juice

11/2 ounces Beanitos chips, coarsely crumbled

4 (8-inch) whole-wheat tortillas

1/4 cup plain Greek yogurt

1/3 cup shredded cheese

1/2 cup chopped tomato

4 lime wedges

Directions

Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turkey; cook 4 minutes, stirring to crumble. Add onion and next four ingredients; cook 2 minutes, stirring occasionally. Stir in stock and juice; bring to a boil. Simmer 3 minutes or until thickened. Stir in chips.

Heat tortillas according to package directions. Place tortillas on a work surface; spread one tablespoon Greek yogurt over each tortilla. Divide turkey mixture evenly among tortillas; sprinkle evenly with cheese and tomato. Roll burritos tightly to close. Serve with lime wedges. 

 

Kim Stoeger, MS, Clinical Nutritionist

Kimberly Stoeger, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]

Website: [email protected]
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