home *** CD-ROM | disk | FTP | other *** search
- #NAME:"Southwestern Wrap",#SERV:[2,4,8],#ING:[["1/4 red bell pepper, diced fine","1 1/2 tsp. balsamic vinegar","1 tbl. defatted chicken broth","1/4 lb. ground turkey breast","1 tsp. Cajun seasoning, Chef Paul Prudhomme’s or other","2 no-oil whole wheat tortillas","2 ozs. fat-free cheddar cheese, grated","2 tsp. tomatillo salsa or green salsa"],["1/2 red bell pepper, diced fine","1 tbl. balsamic vinegar","2 tbl. defatted chicken broth","1/2 lb. ground turkey breast","2 tsp. Cajun seasoning, Chef Paul Prudhomme’s or other","4 no-oil whole wheat tortillas","4 ozs. fat-free cheddar cheese, grated","4 tsp. tomatillo salsa or green salsa"],["1 red bell pepper, diced fine","2 tbl. balsamic vinegar","4 tbl. defatted chicken broth","1 lb. ground turkey breast","4 tsp. Cajun seasoning, Chef Paul Prudhomme’s or other","8 no-oil whole wheat tortillas","8 ozs. fat-free cheddar cheese, grated","8 tsp. tomatillo salsa or green salsa"]],#DIR:["1)Place the red pepper in a small bowl and douse with the vinegar; set aside to marinate.","2)Heat the chicken broth in a non-stick sauté pan.","3)Add the ground turkey, then the Cajun seasoning as you stir. Continue cooking over medium heat until the turkey is no longer pink.","4)Remove from heat and drain. Drain the pepper.","5)Lay the tortillas flat and spoon the cooked turkey, grated cheese, pepper, and 1 teaspoon of the salsa onto each. Fold two ends of the tortillas in first, then roll them into burritos. Top with a dollop of fat-free sour cream, if desired.","6)These store well in the fridge for up to three days."],#PRE:"This burrito isn’t as spicy as the Burritos Supreme; however, it has a savory mix of spices that make the taste buds take notice."
