A healthy lunch or dinner idea!
...turkey & black bean wraps...
1 1/2 C. thick and chunky salsa
3 cups shredded savory turkey breast
1 can (15 oz) black beans, rinsed & drained
1 whole lemon or lime, juiced
1/2 to 1 tsp ground cumin
1/4 to 1/2 c. cilantro
8 flour tortillas, warmed
1 1/2 c. shredded Monterrey jack cheese
(possible additions: avocado, tomato, sour cream)
Mix all the above in small saucepan. Heat to boiling; reduce heat. Simmer 3-5 minutes or until hearted through. Spread turkey mixture on tortillas, top with cheese, roll up. Suggestion: serve with rice and a salad This recipe serves 8 For savory turkey breast do the following: 6 1/2 lb. turkey breast (bone-in or boneless is fine) 1 med onion, chopped (about 1/2 c.) 1 medium stalk celery, chopped, (about 1/2 c.) 1 bay leaf 1 tsp salt1/2 tsp coarsely ground pepper 1 tsp chicken granules 1/2 c. water 1. Remove gravy packet or extra parts from turkey breast. Place on, celery & bay leave in cavity of turkey. Place turkey 5 quart slow cooker. 2. sprinkle turkey with salt and pepper. Mix bouillon & water until granules are dissolved (or use cane beef broth), pour over turkey. 3. oer &coooow heat for -9 hour or until juice of turkey is no longer pink. Remove bay leaf. (Makes 6c.shredded)
Add pico de gallo!
Recipe from Michelle Olsen