Turkey and bean wraps
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Green bell pepper; sliced | |
| 1 | medium | Onion; sliced |
| 2 | Cloves garlic; minced | |
| 1 | tablespoon | Vegetable oil |
| 1 | cup | Mild or medium salsa |
| 2 | cups | Shredded cooked turkey |
| 1 | can | (15 ounces) refried beans; warm |
| 6 | Flour tortillas; warm | |
| 2 | cups | Shredded lettuce |
| 6 | tablespoons | Sour cream |
Directions
More LA Times recipes:
Saute bell pepper, onion and garlic in oil in a small saucepan until tender. Add salsa and turkey and cook over medium heat until hot through, 3 to 4 minutes. Spoon ¼ cup refried beans on each tortilla; top with turkey mixture and 1 tablespoon sour cream and roll up. Serve on a bed of shredded lettuce. Makes 6 servings. Per serving: 306 calories; 10⅕ g fat (3⅕ g saturated fat; 30 percent calories from fat); 35.9 g carbohydrates; 31 mg cholesterol; 1,171 mg sodium.
Posted to CHILE-HEADS DIGEST V4 #213 by Judy Howle <howle@...> on Nov 24, 1997