Turkey and bean wraps

Yield: 1 Servings

Measure Ingredient
1 \N Green bell pepper; sliced
1 medium Onion; sliced
2 \N 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 \N Flour tortillas; warm
2 cups Shredded lettuce
6 tablespoons Sour cream

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

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