Weeknight Turkey Burritos | Kita Roberts GirlCarnivore.com

Down and Dirty Weeknight Turkey Burritos

leftover turkey goes a long way when weeknights become to busy for fancy meals
Course Main Course
Cuisine American
Keyword burritos
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 1019kcal


  • 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
  • romaine
  • sour cream
  • tomatoes
  • black beans
  • chipotle sauce
  • cheese


  • 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.


Calories: 1019kcal | Carbohydrates: 92g | Protein: 52g | Fat: 48g | Saturated Fat: 11g | Cholesterol: 163mg | Sodium: 176mg | Potassium: 1317mg | Fiber: 11g | Sugar: 9g | Vitamin A: 4280IU | Vitamin C: 161.5mg | Calcium: 296mg | Iron: 8.9mg