2 carrots cut into ¼-inch pieces
1 celery stalk, cut into ¼- inch pieces
1 medium onion, finely chopped
2 tsp vegetable oil
1 garlic clove, minced
1 tsp chili powder, or to taste
¼ tsp ground cinnamon
1/8 tsp ground cloves
1 ¾ pounds skinless, boneless turkey breast meat, cut into ½-inch chunks
1 cup Newman's Own® Medium Salsa or Roasted Garlic Salsa
½ cup chicken stock
1 can chopped green chilies, drained (4 oz.)
½ cup fresh parsley leaves, chopped
12 burrito-size flour tortillas
½ cup grated Mexican cheese*
cilantro, chopped for garnish
In a nonstick 12-inch skillet over medium heat, sauté carrots, celery and onion in oil 15 minutes until soft, stirring occasionally.
Add garlic, chili powder, cinnamon and cloves, and cook for 1 minute, stirring. Increase heat to medium-high; add turkey and cook 5 minutes, until it loses its pink color throughout, stirring occasionally. Add salsa, chicken stock, and chilies; heat to boiling. Lower heat to medium and simmer 3 minutes; stir in parsley.
Warm tortillas, 4 at a time, in damp paper towels and microwave on high for 1 minute.
To serve, spoon approximately ½ cup chili onto each tortilla and sprinkle with grated cheese. Spoon salsa to taste, overfilling the burrito, and then sprinkle with chopped cilantro. Roll up to serve.
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