20 oz ground lean turkey breast
1 cup onion, finely chopped
1.5 cloves garlic, minced
4 tsp chili powder
2 tsp dried oregano
1 tsp ground cumin
15 oz can tomato sauce
4 tbsp mild green chili peppers, diced
1⁄2 cup reduced-fat cheddar cheese, shredded
4 second cooking spray
5 in fat-free flour tortillas
Preheat the oven to 400 degrees F. Spray a medium nonstick skillet with 2 seconds of nonstick spray; set over medium-high heat.
Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes.
Stir in the tomato sauce and the chilies; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes. Remove from the heat and stir in the cheddar cheese.
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
Divide the filling into 5 equal portions. Place on top of the tortillas. Fold in the sides, then roll to enclose the filling.
Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.
7.4 g Fat
29.5 g Carbohydrates
37.5 g Protein