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Turkey Burritos
by Chris Leishman

Ingredients

• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped, about 2 cups
• Salt and Cayenne pepper
• 1 teaspoon minced garlic
• 4 cups chopped turkey, meat only
• 1 teaspoon toasted and ground cumin
• Chipotle puree (*see below)
• 4 reduce fat whole-wheat tortillas
• 1 tablespoon chopped cilantro
• Romaine lettuce, shredded
• Salsa or diced tomatoes

* Chipotle chilies are smoked and dried jalapeno chilies. They are usually found in specialty markets or Latino markets packed in adobo sauce: a spicy sauce of the chilies, tomatoes, and vinegar Puree a whole can at a time and refrigerate in an airtight container. It will keep for several weeks.

Method

Heat the oil in a large sauté pan and add the onion, 1/4 teaspoon salt, and a pinch of cayenne. Cook over medium heat until the onion begins to soften, about 3 minutes. Add the garlic and cook 1 minute more. Stir in the turkey, cumin, 1/4 teaspoon salt, and a pinch of cayenne. Cook about 5 minutes, adding water as needed to keep the turkey moist. Stir in 1 teaspoon chipotle puree(or more to taste), remove from the heat, and toss in the cilantro.

Heat a skillet and place a tortilla flat in the bottom. When soft and heated through, flip it over and heat the other side. Repeat with the remaining tortillas, stacking them under a clean kitchen towel to keep them warm and supple. Spread 1/4 off the filling down the center of each tortilla, top with lettuce and salsa, and roll securely.

Yield: 4 Servings
Per serving: Calories 273; Fat 8 g; Saturated Fat 1.6 g; Cholesterol 63 mg; Sodium 571 mg; Carbohydrate 21 g; Dietary fiber 11 g; Sugars 2.6 g; Protein 29 g; Vitamin A 88 RE; Vitamin C 14 mg; Calcium 76 mg; Iron 2 mg. This recipe is 25% fat.

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Chris Leishman began her cooking career at Greens Restaurant, the renowned vegetarian restaurant in San Francisco. Her interest in health and nutrition eventually led her to UCSF Medical Center where she was the Recipe Development Coordinator for both the patient and retail foodservice. She led cooking classes for the Outpatient Weight Management group, the Heart Disease Reversal Program, and Millberry Student Program. Her work for Dr. Dean Ornish's Heart Disease Reversal Programled to the publication of her cookbook Recipes From the Heart.

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