Turkey-Potato Wraps





Pennywise Turkey-Potato Dinner Wraps

By Liz Conant

One of my personal favorite USPB recipes is for Turkey-Potato Dinner Wraps because they are so easy to make and really tasty. Wrapped up in a whole-wheat tortilla and packed with yummy lean ground turkey, taters and reduced-fat cheese, this is a meal I can look forward to! What I like to do is make an extra one the night before and bring it to work for lunch the next day. And, at under $2 per serving, it's hard to beat the price of making this dish which is also super-filling and healthy!



TURKEY-POTATO DINNER (OR LUNCH!) WRAPS

Ingredients:

¾ pound (12 ounces) potatoes, cut into ½-inch dice
1 tablespoon water
1 tablespoon canola oil
¾ pound (12 ounces) ground lean turkey
1 large carrot, shredded
1/3 cup sliced green onions with tops
1 can (8 ounces) tomato sauce
2/3 cup shredded cheddar cheese
1 teaspoon dried Italian herb seasoning or basil
Salt and pepper, to taste
4 large (9 to 10-inch) whole wheat or high fiber tortillas
Light sour cream (optional)

Directions:
Place potatoes in microwave-safe bowl; sprinkle with water. Cover, venting one corner. Microwave on HIGH 5 to 8 minutes just until potatoes are tender. (Time will depend on wattage of your oven.) Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; cook and toss 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese, and herbs. Cook, stirring occasionally, 4 to5 minutes until mixture is hot and most of sauce is absorbed. Season with salt and pepper. On work surface, lay out tortillas. Place ¾ cup hot turkey mixture on each; fold and roll up as for burritos. Cut in
halves and place on serving plates. Accompany with sour cream, if desired.

Makes 4 main-dish servings.