Turkey and bean rice wraps
Colourful and refreshing, these wraps have hints of southwest chili and lime flavour.
244 cal Serves 6
Prep time 0h 15m
Cook time 0h 10m
Total time 0h 25m
Step 1In saucepan, bring rice and broth to boil. Cover and reduce heat to low and cook for 25 minutes or until tender and liquid is absorbed.
Step 2Meanwhile, cut turkey cutlets into strips crosswise; place in bowl. Add 5 mL (1 tsp) of the oil, garlic, chili powder, lime rind and juice; stir until well coated.
Step 3In large nonstick skillet, heat remaining oil over medium high heat and cook turkey stirring for about 5 minutes or until no longer pink inside. Add cooked rice and salsa; stir to coat.
Step 4Stir in corn and beans and cook for about 2 minutes or until warmed through. Stir in coriander and spoon into lettuce leaves and roll up to enjoy.
Per serving (1 cup / 250 ml)
- 24 g
- 346 mg
- 601 mg
- Total fat
- 4 g
- Saturated fat
- 1 g
- 43 mg
- 28 g
- 4 g
- 2 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
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