Instead of the traditional Burrito, my version is packed with ground turkey, veggies, brown rice, and cheese and then gets nice and crispy when cooked on the griddle. The end result is a toasty warm and cheesy burrito that is healthy too!
Crispy Southwest Burritos
Makes 4 Burritos
Cal 563, Carbs 56 Fat 21g, Fiber 4g, Protein 36g
16 oz. lean ground turkey, browned and drained
4 flour tortillas or wraps
2 tbsp. southwest seasoning blend. (I like Mrs. Dash)
2 cups brown rice, cooked
1 cup southwest veggie blend (peppers, onions, corn, and black beans)
1 large tomato, chopped
1 cup cheese of your choice (I used queso fresco)
8 tbsp.chopped green chiles
Mix rice, ground turkey, and seasoning together. Add remaining ingredients and stir until combined. Spoon filling into tortillas and roll leaving the edges open. Spray the edges lightly with cooking spray and fold over.
Heat a griddle or large non-stick skillet over medium heat for 1 minute. Arrange wraps, seam-side down, in pan and cook until golden brown and crisp, about 3-4 minutes per side. Serve warm with a side of sour cream and salsa/hot sauce if desired. Enjoy!