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
Ingredients
Directions
-
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. -
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. -
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. -
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)
- Calories
- 244
- Protein
- 24 g
- Sodium
- 346 mg
- Potassium
- 601 mg
- Total fat
- 4 g
- Saturated fat
- 1 g
- Cholesterol
- 43 mg
- Carbohydrates
- 28 g
- Fibre
- 4 g
- Sugars
- 2 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
