Turkey and Rice Wraps

A mixture of ground turkey, brown rice, Mexican-style cheese & salsa, is flavored with Cajun/Creole seasoning and served in wheat tortillas.

Ingredients:

• 2 Tb. extra virgin olive oil
• 1 lb. lean ground turkey (93% or higher lean)
• 1 lg. onion, chopped
• 4 oz. button mushrooms, chopped
• 2 cloves garlic, finely chopped
• 1 Tb. canned chili peppers, rinsed & well drained, or to taste
• 1 (15-oz.) jar salsa
• 1 (8-oz.) can (no-salt-added) tomato sauce
• 1 1/2 tsp. (salt-free) Cajun/Creole seasoning, or to taste
• 1/4 tsp. hot pepper sauce
• 1/2 tsp. garlic powder, or to taste
• 1/2 tsp. onion powder, or to taste
• 1/8 tsp. freshly ground black pepper
• 2 cups cooked brown rice
• 8 large whole wheat tortilla wraps
• 1 (8-oz.) pkg. (Sargento) reduced-fat shredded Mexican-style cheese

Directions:

Heat olive oil in a very large nonstick skillet or wok sprayed with Pam; cook turkey, onion and mushrooms until meat is cooked and vegetables are tender. Drain off any drippings. Add garlic and chili peppers to skillet; cook for another minute. Stir in salsa, tomato sauce, Cajun/Creole seasoning, hot pepper sauce, garlic and onion powders, black pepper and cooked rice. Bring to a simmer and continue to cook, covered, for 15 minutes. Warm tortilla wraps in the microwave or nonstick skillet. Evenly divide the shredded cheese and turkey-rice mixture among the tortilla wraps; roll up and cut each wrap in half diagonally. Serve immediately.

Number of Servings: Makes 8 servings