Active Time:25 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:40 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3corn tortillasCooking spray2teaspoonsground cumin, divided4tablespoonscanola oil, divided1poundlean ground turkey1cupchopped onion1tablespoonchili powder1teaspoongarlic powder½teaspoonchipotle chile powder½teaspoondried oregano½teaspoonkosher salt6(9 inch)flour tortillas, at room temperature¾cupsour cream1 ½cupschopped tomatoes¾cupshredded sharp Cheddar cheese
Cook Mode(Keep screen awake)
Ingredients
3corn tortillas
Cooking spray
2teaspoonsground cumin, divided
4tablespoonscanola oil, divided
1poundlean ground turkey
1cupchopped onion
1tablespoonchili powder
1teaspoongarlic powder
½teaspoonchipotle chile powder
½teaspoondried oregano
½teaspoonkosher salt
6(9 inch)flour tortillas, at room temperature
¾cupsour cream
1 ½cupschopped tomatoes
¾cupshredded sharp Cheddar cheese
DirectionsPreheat oven to 400°F.Cut corn tortillas in half. Place on a large baking sheet and coat both sides with cooking spray. Bake for 6 minutes. Turn over, sprinkle with 1/2 teaspoon cumin and continue baking until crisp, 4 to 6 minutes more.Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add turkey, onion, chili powder, the remaining 1 1/2 teaspoons cumin, garlic powder, chipotle powder, oregano and salt; cook, stirring, until the turkey is cooked through, about 5 minutes. Transfer to a bowl and keep warm. Wipe out the skillet.To assemble crunchwraps, place a flour tortilla on a clean work surface. Brush the edge all around with water. Spread 2 tablespoons sour cream over the surface, leaving a 1 1/2-inch border. Spread ½ cup turkey mixture over the bottom half of the tortilla. Place 1 crisped corn tortilla half on top of the turkey. Scatter 1/4 cup tomatoes over the corn tortilla and sprinkle with 2 tablespoons cheese. Fold the empty tortilla side over the filling, pressing to seal. Repeat the process with the remaining ingredients to make 6 crunchwraps.Heat 1 tablespoon oil in the skillet over medium heat. Add 2 of the crunchwraps and cook until golden on each side, about 4 minutes total. Repeat with the remaining oil and crunchwraps.Photography / Kelsey Hansen, Styling / Greg LunaOriginally appeared: EatingWell.com, October 2021
Directions
Preheat oven to 400°F.Cut corn tortillas in half. Place on a large baking sheet and coat both sides with cooking spray. Bake for 6 minutes. Turn over, sprinkle with 1/2 teaspoon cumin and continue baking until crisp, 4 to 6 minutes more.Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add turkey, onion, chili powder, the remaining 1 1/2 teaspoons cumin, garlic powder, chipotle powder, oregano and salt; cook, stirring, until the turkey is cooked through, about 5 minutes. Transfer to a bowl and keep warm. Wipe out the skillet.To assemble crunchwraps, place a flour tortilla on a clean work surface. Brush the edge all around with water. Spread 2 tablespoons sour cream over the surface, leaving a 1 1/2-inch border. Spread ½ cup turkey mixture over the bottom half of the tortilla. Place 1 crisped corn tortilla half on top of the turkey. Scatter 1/4 cup tomatoes over the corn tortilla and sprinkle with 2 tablespoons cheese. Fold the empty tortilla side over the filling, pressing to seal. Repeat the process with the remaining ingredients to make 6 crunchwraps.Heat 1 tablespoon oil in the skillet over medium heat. Add 2 of the crunchwraps and cook until golden on each side, about 4 minutes total. Repeat with the remaining oil and crunchwraps.Photography / Kelsey Hansen, Styling / Greg Luna
Preheat oven to 400°F.
Cut corn tortillas in half. Place on a large baking sheet and coat both sides with cooking spray. Bake for 6 minutes. Turn over, sprinkle with 1/2 teaspoon cumin and continue baking until crisp, 4 to 6 minutes more.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add turkey, onion, chili powder, the remaining 1 1/2 teaspoons cumin, garlic powder, chipotle powder, oregano and salt; cook, stirring, until the turkey is cooked through, about 5 minutes. Transfer to a bowl and keep warm. Wipe out the skillet.
To assemble crunchwraps, place a flour tortilla on a clean work surface. Brush the edge all around with water. Spread 2 tablespoons sour cream over the surface, leaving a 1 1/2-inch border. Spread ½ cup turkey mixture over the bottom half of the tortilla. Place 1 crisped corn tortilla half on top of the turkey. Scatter 1/4 cup tomatoes over the corn tortilla and sprinkle with 2 tablespoons cheese. Fold the empty tortilla side over the filling, pressing to seal. Repeat the process with the remaining ingredients to make 6 crunchwraps.
Heat 1 tablespoon oil in the skillet over medium heat. Add 2 of the crunchwraps and cook until golden on each side, about 4 minutes total. Repeat with the remaining oil and crunchwraps.
Photography / Kelsey Hansen, Styling / Greg Luna
Originally appeared: EatingWell.com, October 2021
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Nutrition Facts(per serving)525Calories29gFat42gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
