Turkey Kale Wraps

1 pound ground turkey
2 cloves garlic minced or pressed
1 large onion, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
4 ounces fresh kale or chard
2 canned chipotle chilies, stemmed and seeded (I've also used diced green chilies for less heat)
1 large can (about 15 iz,) tomato sauce
8 flour tortillas

1. Pace a 12-inch nonstick frying pan over medium high heat. Crumble in turkey, then add garlic, onion, cili powder, and cumin. Cook, stirring often, until meat is lightly browned (7-8 minutes).

2. While meat is cooking, remove kale leaves from their stems. Cop kale leaves and chipotles; stir into turkey mixture along with tomato sauce. Bring to a boil, then reduce heat and simmer, covered, until kale is wilted (about 10 minutes).

3. Meanwhile wrap tortillas in a cloth towel and heat in a microwave oven on high (100% power) for about 1 1/2 minutes or until heated through. Spoon turkey mixture into a serving bowl.

4. To assemble wraps, spoon turkey mixture into hot tortillas; fold to enclose and eat out of hand.

Per Serving: 445 calorires, 20% from fat; 29 g protein; 9.8 g fat; 62 g carbo; 1,441 sodium; 83 mg chol.

Prep and Cook Time: About 30 minutes
Makes: 4 servings

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