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Southwestern Turkey Burrito with Cranberry Butter


Yield: 2

Establishment: School, Club Operation, Business and Industry Account
 
Ethnicity: American
 
Meal Type: Sandwich, Wrap
 
Preparation Method: Combine
 
Product Type: Roasted Turkey Breast, Cooked Turkey
 
Dish Type: Burrito
 







2 Tablespoons unsalted butter, soft
2 Tablespoons cranberry sauce, drained if necessary
2 (10-Inch) flour tortillas
6 Ounces COOKED TURKEY, sliced thin
1 Cup cooked wild rice
1/2 Cup lettuce, shredded
Pinch ground cayenne pepper
3 Tablespoons Cheddar cheese, grated
 
  1. Puree the butter and cranberry sauce in a food processor to combine, about 5-10 seconds.
  2. Lay each tortilla flat on a flat surface and spread with cranberry butter.
  3. Divide turkey, wild rice, lettuce, cayenne, and cheese between the two tortillas, keeping everything to the lower half of the tortilla “circle.”
  4. Starting with the lower half of the tortilla (the half with the filling on it), roll the tortilla upwards toward the other side to create a rolled “cigar” shape. To seal the ends, fold the sides inwards when the roll is only halfway completed and then continue rolling.
  5. Wrap each burrito in plastic wrap and reserve refrigerated until ready to eat. To serve, microwave on high for 1 minute, remove plastic wrap, and enjoy.

Recipe Source: Recipe developed by Chef Daniel Traster of the Art Institute of Washington, DC

Nutrition Facts
Calories 580  
% Daily Value*
Total Fat 20g 30%
Saturated Fat 11g 55%
Cholesterol 122mg 40%
Sodium 506mg 21%
Total Carbohydrate 56g 19%
Dietary Fiber 8g 32%
Sugars 5g  
Protein 37g  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
  Calories: 2000 2500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
Dietary Fiber   25g 30g
Calories per gram:
Fat 9
  • Carbohydrate 4
  • Protein 4




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