ingredients

  • 1 1/2 quarts cooked white rice, chilled
  • 6 cups cooked seasoned and spicy kidney beans, slightly drained
  • 1 1/2 cups roasted red peppers, diced
  • 12 green onions, minced
  • 1 teaspoon hot sauce
  • To taste, salt
  • Twelve 12-inch red chili or tomato herb flour tortillas
  • 3 pounds roasted turkey breast, thinly sliced

directions

In a bowl, toss the rice with the beans, red peppers, green onions, hot sauce and salt; breaking up any clumps of rice.

Cover each flour tortilla with 4 ounces sliced turkey breast.

Divide the rice and bean mixture among the 12 wraps. Spread the rice and beans over the turkey, leaving a 2-inch border.

Roll up from one unfolded edge to the other, keeping a tight grip on the filling and rolling snugly to keep it intact.

Wrap the sandwiches in plastic wrap and refrigerate for up to 12 hours.

At service, slice in half on a slight diagonal.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 9889

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