Level of Effort: Easy
Cost of Ingredients: $1.76
Nutrition Info (1 burrito): 402 calories, 19 g fat, 31.4 g protein, 3 g fiber, 25 g carbs
There’s nothing better than looking in the fridge the day after Thanksgiving to find leftover turkey and stuffing!
I love that my mom still loads me up with lots of delicious leftovers when I leave my parents place on Thanksgiving; just like she did when I was in college.
Canadian Thanksgiving was in mid-October so my turkey day leftovers are long gone. I only wish I’d made this burrito recipe back then to offset the number of turkey sandwiches I ate!
Spooned inside the burrito is a warm mixture of cooked turkey, bell peppers, onions, salsa, melted cheese and ground cumin.
The combination tastes like authentic Mexican cuisine. Keep in mind that’s coming from a guy who lives in the great white north and wears a toque 5 months of the year.
Before rolling the burritos, I topped them with low-fat sour cream. I use low-fat because I still need to account for the extra large slice of pumpkin pie with whipped cream I ate on Thanksgiving! It’s my sister’s fault. She’s gotten too good at baking pies!
Thanks for stopping in at the cafe! And, if you like this recipe, please share! Cheers!
2 tsp cooking oil / $0.08
1/4 red onion sliced (substitute: cooking onion) / $0.34
1/2 red bell pepper, seeded and sliced / $0.30
1 cup leftover cooked turkey meat, cut into cubes (substitute: leftover rotisserie chicken) / $FREE!
1/4 cup salsa / $0.23
1/4 tsp ground cumin (substitute: taco or fajita seasoning) / $0.03
1/2 cup shredded cheese / $0.56
2 medium (6-7-inch flour tortillas / $0.22
Sour cream for topping (optional)
- Heat oil in skillet over medium heat. Add onion and bell peppers and cook until slightly softened, about 5 minutes.
- Add turkey. Cook and stir until turkey is heated through, about 2 minutes. Remove skillet from heat. Stir in salsa, cumin and shredded cheese. Season with salt and pepper and cover to keep warm.
- Place tortillas on a plate and cover with a damp paper towel. Heat in the microwave until warm and pliable, about 15 seconds. Spoon equal amounts of turkey mixture down the center of each totilla. Top with sour cream and wrap tortilla to enclose filling.