POULTRY Roasted Turkey Burrito SERVES 4 • 1/2 burrito per serving PREP TIME 15 minutes COOK TIME 12 minutes TOTAL TIME 27 minutes Ingredients 2 tablespoons cranberry sauce 1 cup cooked wild rice 1 tablespoon extra-virgin olive oil ¼ cup dried cranberries 1 tablespoon apple cider vinegar ¼ cup chopped toasted walnuts 1 teaspoon Dijon mustard 2 cups shredded roasted turkey breast, cooked 1 medium garlic clove, minced without salt and all visible fat discarded ¼ teaspoon salt 2 cups thinly sliced kale, stems discarded ¼ teaspoon pepper 1 cup shredded carrots 2 10-inch tomato basil wraps 2 10-inch spinach wraps Directions Nutrition Analysis (per serving) 1 . In a small bowl, whisk together the cranberry sauce, oil, Calories 417 vinegar, mustard, garlic, salt and pepper . Total Fat 14 .0 g 2 . Warm the tortillas using the package directions . Saturated Fat 2.5 g Trans Fat 0.0 g 3 . Layer 1 tomato basil wrap and 1 spinach tortilla on top of Polyunsaturated Fat 5.0 g each other on a clean work surface . Monounsaturated Fat 5.5 g 4 . Spoon the rice evenly down the center of the tortilla, Cholesterol 40 mg leaving a 1-inch border . Top with the cranberries, walnuts, Sodium 475 mg turkey, kale and carrots . Drizzle with the vinaigrette . Fold Carbohydrates 50 g the bottom of the tortilla over the filling. Fold in the left Fiber 7 g Total Sugars 11 g and right sides . Starting from bottom, roll tightly . Repeat Protein 26 g with the remaining ingredients . 5 . Cut each burrito in half . Dietary Exchanges 21/2 lean meat, 2 starch, 1 fruit, Cook’s Tip: The burritos can be chilled or grilled. 1 vegetable, 1 fat This recipe from Catallia Mexican Foods is an American Heart Association Heart-Check Certified Recipe. 11