Turkey and bean rice wraps

Colourful and refreshing, these wraps have hints of southwest chili and lime flavour. 

by Emily Richards PH Ec.
244 cal Serves 6
Prep time 0h 15m
Cook time 0h 10m
Total time 0h 25m
ground meat in a skillet



  1. Step 1

    In 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.
  2. Step 2

    Meanwhile, 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.
  3. Step 3

    In 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.
  4. Step 4

    Stir 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.

Nutritional information

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.