Let’s face it, I’m lazy. I smoke one turkey breast a week so that I don’t have to cook the rest of the week. That’s 100% pure laziness right there. Call me the queen of leftovers, and the captain of cereal. But really, if home made smoked turkey is being tossed in everything from pasta to these spicy burritos, who’s really going to complain? It ain’t Hamburger Helper at least. (which by the way costs more than a take out pizza after you buy the kit and the burger and still tastes like it did in the 90s. And let’s be real, there can’t be an ounce of nutritional value in there… Want to guess who rolled the bones and gave it a shot recently?)
So leftover chopped turkey and some zesty fajita spices got this weeknight back on track.
And then it was gone in a matter of minutes.
- 1 tbs olive oil
- 1 red pepper sliced
- 1 cup mushrooms sliced
- 1/2 onion sliced
- 1 lbs cooked turkey or chicken chopped
- 1 tbs Fajita seasoning
- 1/2 cup water
- burrito shells
- 1 1/2 cups cooked rice
- sour cream
- black beans
- chipotle sauce
- In a large skillet over medium heat, add the olive oil and swirl to coat pan. Cook the onion and pepper about 5 minutes. Add the mushrooms and cook 2 to 3 minutes longer. Add the cooked turkey, fajita spices, and water. Stir to coat the. Reduce heat and let the liquid thicken and turkey become heated through.
- Meanwhile, arrange burrito shells with desired toppings, rice, lettuce, tomatoes, beans, and such.
- Scoop the turkey and veggie filling into burritos and fold bottoms up and sides into to create delicious pockets of flavor.