Turkey And Bean Wraps
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Green bell pepper, sliced | |
| 1 | Onion, sliced | |
| 2 | Cloves garlic, minced | |
| 1 | T | Vegetable oil |
| 1 | c | Mild or medium salsa |
| 2 | c | Shredded cooked turkey |
| 1 | 15 ounces refried beans | |
| warm | ||
| 6 | Flour tortillas, warm | |
| 2 | c | Shredded lettuce |
| 6 | T | Sour cream |
INSTRUCTIONS
More LA Times recipes: Saute bell pepper, onion and garlic in oil in a small saucepan until tender. Add salsa and turkey and cook over medium heat until hot through, 3 to 4 minutes. Spoon 1/4 cup refried beans on each tortilla; top with turkey mixture and 1 tablespoon sour cream and roll up. Serve on a bed of shredded lettuce. Makes 6 servings. Per serving: 306 calories; 10.2 g fat (3.2 g saturated fat; 30 percent calories from fat); 35.9 g carbohydrates; 31 mg cholesterol; 1,171 mg sodium. Posted to CHILE-HEADS DIGEST V4 #213 by Judy Howle <howle@ebicom.net> on Nov 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2952
Calories From Fat: 1081
Total Fat: 121g
Cholesterol: 663.4mg
Sodium: 6175.7mg
Potassium: 5463.6mg
Carbohydrates: 240.4g
Fiber: 38.9g
Sugar: 35.9g
Protein: 232.1g