Add this recipe to a classroom cookbook that you put together for the holidays, print it in your school newsletter or send it home with students and encourage them to try this recipe with leftover Thanksgiving turkey.
1 medium onion, finely chopped
1 medium sweet potato, peeled and cut into 1/2 inch pieces
1 14-ounce can low-sodium, reduced-fat chicken broth
2 tablespoons diced celery
1/2 teaspoon salt, optional
1/2 teaspoon sage
1/8 teaspoon pepper
2 cups boneless cooked turkey, cubed
3/4 cup dry stuffing mix
8 10-inch, whole-wheat tortillas
2 cups shredded, reduced-fat Cheddar cheese
Sliced jalapeņo peppers, for garnish (optional)
1. Place sweet potato, onion and celery in a large sauce pan.
2. Add broth, celery, salt, sage and pepper. Bring to a simmer, over medium-low heat. Cook 10 minutes or until vegetables are softened.
3. Stir turkey and stuffing mix into vegetable mixture and heat 5 minutes, stirring frequently or until heated through and mixture has thickened.
4. Heat 1 tortilla in a dry skillet over medium heat; sprinkle with 1/4 cup of cheese and top with 1/2 cup of the filling.
5. Fold in edges of tortilla and roll up. Repeat with the remaining tortillas. Top with sliced jalapeņo peppers, if desired and serve!
Makes 8 servings
Prep time: 15 minutes
Cook time: 15 minutes
Nutritional Analysis per Serving (1 burrito)
330 Calories
51 g Carbohydrates
26 g Protein
7 g Fat
250 mg Calcium
5 g Dietary Fiber
Source: Recipe created by Chef Priscila Satkoff, chef/owner of Salpicon, Chicago, on behalf of 3-A-Day™ of Dairy
