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3 Tasty Burritos Using Leftover Turkey

Recipe 1

Meal Prep Ground Turkey Recipe

Cook 15min

Ingredients

8 Servings
Serving Size:4oz

Ingredients for 8 servings

  • 2lb 93% lean ground turkey
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Sea salt & pepper to taste (after cooking)

Steps

Step 1

Set a nonstick skillet on medium high heat.  Once hot, lightly spray with avocado oil then add the ground turkey.  Chop it up as it cooks in the skillet, making sure there are no large chunks.
prepare nonstick skillet

Step 2

Sprinkle in the seasonings when the meat is nearly 70% finished and there a few raw pieces in the skillet.  Cook until turkey is JUST cooked through, about 2 – 4 more minutes.  Season to taste with sea salt & pepper.

Sprinkle in the seasonings

Recipe 2

Asian-inspired Burrito

Prep 10min
Cook 5min
Total 15min

Ingredients

2 Servings
Serving Size:4oz

Ingredients for 2 servings

Ingredients for 2 servings

  •  Meat
    • 1/2lb 93% lean ground turkey (or 3/8 lb if using cooked)
    • 3 tablespoons orange juice
    • 1 tablespoon ground ginger (or fresh)
  • Sauce
    • 5 tablespoons powdered peanut butter
    • 4 tablespoons low sodium Tamari
    • 1 tablespoon rice vinegar
    • 1 tablespoon crushed red chili flakes (optional)
    • Tablespoons of water may be added for consistency
  • 1 cup shredded romaine (or leafy green of choice)
  • 1/3 cup edamame (optional)
  • 1/3 cup matchstick carrots
  • 1/3 cup finely chopped (red) cabbage
  • Two 8-inch tortillas

Steps

Step 1

Mix together the ingredients for the sauce and set aside.

Mix the ingredients

preparing all together

Step 2

Set a nonstick skillet on medium high heat.  Once hot, lightly spray with avocado oil then add the prepped ground turkey.

Set a nonstick skillet

Step 3

Chop it up as it heats in the skillet, we need to rehydrate it so it’s juicier.  Add orange juice, teriyaki sauce and ginger – once it is heated, it’s ready for the burrito!

Warm a tortilla in the microwave for 30 seconds to help soften it.

Add the turkey, veggies, and peanut sauce to each burrito.

Set a nonstick skillet on medium high.  Once hot, spray with oil then toast in the skillet on all sides of the burrito to make it crispy and seal it closed.

final meal

Enjoy!

Recipe 3

Cajun-inspired Burrito

Prep 10min
Cook 10min
Total 20min

Ingredients

Serving Size:4oz

Ingredients for 2 servings

  • Meat Mix
    • 1 celery stalk, chopped
    • 1 green bell pepper, chopped
    • 1/2 (white) onion, sliced
    • 1/2lb 93% lean ground turkey (or 3/8 lb if using cooked)
    • 5 tablespoons pimientos (plus juice)
    • 2 teaspoons smoked paprika
    • 2 teaspoons dried thyme
    • 1 teaspoon fennel (or sage)
  • Sauce
    • 3 tablespoons reduced fat mayonnaise (made from oil)
    • 1 tablespoon horseradish
    • 1 tablespoon capers
    • 1 teaspoon dried dill
    • 1/2 medium pickle, finely diced
    • 1 tablespoon hot sauce
    • Tablespoons of water may be added for consistency
  • 1 cup shredded romaine (or leafy green of choice)
  • Two 8-inch tortillas

Steps

Step 1

Mix together the ingredients for the sauce and set aside.

Step 2

Set a nonstick skillet on medium high heat.  Once hot, lightly spray with avocado oil then add the celery, onion and bell pepper.  Cook for 3 – 5 minutes until the veggies are softer with dark edges.

Step 3

Add the cooked turkey, and to rehydrate it add pimientos, smoked paprika, and the rest of the herbs.

Step 4

Warm a tortilla in the microwave for 30 seconds to help soften it.

 

Step 5

Add the turkey and veggies mix, and pour in the sauce and top with romaine.

Step 6

Set a nonstick skillet on medium high.  Once hot, spray with oil then toast in the skillet on all sides of the burrito to make it crispy and seal it closed.

Enjoy!

 

Recipe 4

Tex-Mex Style Burrito

Prep 10min
Cook 10min
Total 20min

Ingredients

2 Servings
Serving Size:4oz

Ingredients for 2 servings

Ingredients for 2 servings

  • Meat Mix
    • 1 red bell pepper, chopped
    • 1/2 (white) onion, sliced
    • 1/2lb 93% lean ground turkey (or 3/8 lb if using cooked)
    • 5 tablespoons pimientos (plus juice)
    • 1 tablespoon chili powder (or paprika)
    • 2 teaspoons cumin
    • 1/4 cup (or 4 tablespoons) salsa or enchilada sauce
  • Two 8-inch tortillas
  • 5 tablespoons (~1/3 cup) black beans
  • 2 tablespoons jasmine rice
  • 1 cup shredded romaine (or leafy green of choice)
  • 2 tablespoons cotija queso (optional)
  • 2 tablespoons avocado mash