- 2 ounces vegetable oil
- 4 pounds turkey cutlets, cut into strips
- 2 cups chopped onion
- 6 cloves garlic, minced
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon salt
- 2 cups ripe olives, wedges, drained
- 1 quart tomato puree
- 1/4 cup chipotle in adobo sauce, chopped
- 1 1/2 pounds white rice, uncooked
- 48 flour tortillas (8-inch), vegetable flavored preferred, warmed
- 3 quarts or 2 pounds iceberg lettuce, shredded
Heat oil in large sautoir over medium heat. Sauté turkey, onion, garlic, herbs and salt in hot oil until turkey is lightly browned. Stir in olives, tomato puree and chipotles.
Cover and gently simmer 10 minutes.
Cook rice and reserve in covered pan.
Per order, top each tortilla with 1/4 cup rice, 1/4 cup turkey mixture and 1/4 cup lettuce. Roll up tortilla.
Serve 2 wraps per order.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
441 calories; 9g total fat; 33mg cholesterol; 567mg sodium; 67g carbohydrates; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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