Total Time
30 Minutes
Serving Size
4 Servings
1
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1/2
cup finely diced red bell pepper
2
tablespoons chopped garlic
1 1/2
tablespoons chopped ginger
1
teaspoon red chili flakes, if desired
1/3
cup rice wine vinegar
1/4
cup low-sodium soy sauce
1/4
cup fat-free low-sodium chicken broth
1/4
cup finely chopped green onion
1/4
cup finely chopped cilantro
8
whole wheat tortillas
2
cups finely cut spinach
1
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
2
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
3
Add bell pepper, garlic, ginger and chili flakes, if desired. Cook 30 seconds or until fragrant. Do not brown the garlic or the dish will taste bitter.
4
Add vinegar and cook 2 minutes, or until most of the vinegar has evaporated.
5
Add soy sauce and cook 2 minutes until it reduces to about 2 tablespoons liquid in pan.
6
Add broth and cook 2 minutes or until liquid reduces to about ¼ cup.
7
Remove from heat. Stir in green onions and cilantro. Cover to keep warm.
8
Place two tortillas on each plate and fill each half full with spinach and then top with ⅓ cup of the turkey mixture. Serve hot.
Calories
370
Protein
34g
Carbohydrates
44g
Fiber
3g
Sugars
2g
Fat
6g
Cholesterol
55mg
Sodium
790mg
Saturated Fat
1.5g