½ cup cup Progresso® chicken broth
1 cup medium onion, chopped
1 cup small red or green bell pepper, diced (1/2 cup)
½ cup cup frozen or canned whole kernel corn
½ cup lb ground turkey breast
4 cups cloves garlic, finely chopped
½ cup salsa
¼ cup cup chopped fresh cilantro
8 flour tortillas (8 to 10 inch), warmed*
Sour cream, if desired
1. In a non-stick skillet, heat broth to boiling over high heat. Cook onion, bell pepper and corn in broth 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Reduce heat to medium-high.
2. Cook Turkey in own skillet until is no longer pink. Then stir in turkey and garlic. Cook 2 minutes, stirring occasionally. Stir in salsa. Cook about 5 minutes, stirring occasionally. Stir in cilantro.
3. Spoon slightly less than 1/2 cup turkey mixture down center of each tortilla; roll up tortilla. Serve with sour cream.
To warm tortillas, heat them in a hot ungreased skillet or griddle for 30 seconds to 1 minute. Or wrap desired number of tortillas tightly in foil and heat in 250°F oven for 15 minutes. Or place 2 tortillas at a time between dampened microwavable paper towels or sheets of microwavable plastic wrap and microwave on High for 15 to 20 seconds until warm.
Per serving (2 turkey tortillas): Calories 390 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 1g)