Thai Turkey Burritos

This is one of our weekly staples at the Traver’s house! So easy and delicious. Plus its chock full of veggies so a healthy dish too!

Rachel’s Thai Turkey Burritos

1 lb Ground Turkey (or Pork)

2 Tbsp. Ginger (*Ginger root keeps well in the freezer in a Ziploc, use a cheese grater on ginger right out of the freezer and shred right over the pan, this gives the best flavor)

2 Tbsp. Chopped Garlic

1 small Onion - Chopped Small

1 Red or yellow Bell Pepper - Chopped small

1 bag Broccoli slaw or Shredded Red Cabbage whichever you like

Large handful of Baby Carrots – Chopped small, or use shredded

1 tsp. Sesame Oil

3 Tbsp. Soy Sauce

1 Tbsp. Honey

2 Tbsp. Lime Juice

2 Tsp. Ground Coriander

½ tsp Crush red pepper or Hot chili oil (Or both, depending how hot you like it)

Optional – 1 Jalapeño or 1 Habanero Pepper for added heat (omit CRP & Oil if using the Habanero)

Large Burrito Tortilla shells, warmed

Shredded Cheddar Cheese

• Heat large Skillet on high, add Meat and cook through (drain fat off)
• Add Ginger, Garlic, onion, and veggies, stir frying for 2-3 min with the meat.
• Combine the remaining ingredients in a small bowl and then add to the skillet mixture, stirring frequently, until the vegetables are done.
• Spoon onto warmed Tortillas, Sprinkle with Cheddar Cheese if desired. Roll up & enjoy!

From the Kitchen of Rachel Travers

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