8 nonfat flour tortillas (each 6 1/2 to 7 in. diameter)
Instructions
Place a 12-inch nonstick frying pan oven medium-high
heat. Crumble in turkey, then add garlic, onion,
chili powder, and cumin. Cook, stirring often, until
meat is lightly browned (7 to 8 minutes).
While meat is cooking, chop kale and chipotles; stir
into turkey mixture along with tomato sauce. Bring
to a boil, then reduce heat and simmer, covered,
until kale is wilted (about 10 minutes).
Meanwhile, wrap tortillas in a cloth towel and heat
in a microwave oven on high (100% power) for about 1
1/2 minutes or until heated through. Spoon turkey
mixture into a serving bowl.
To assemble wraps, spoon turkey mixture into hot
tortillas; fold to enclose and eat out of hand.
Originally Submitted
11/15/2010
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You can add this Garden-Fresh Southwestern Turkey Wraps recipe to your own private DesktopCookbook.
