Kid-Approved Ground Turkey Burritos

1. 1

   In a saucepan, bring brown rice covered with enough water to a boil. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 45 to 50 minutes.

2. 2

   Cut off the red cabbage stem. Carefully peel off the leaves without tearing them; place the individual leaves in a large pot of water and bring to a boil. Cook for 5 minutes; reduce the heat and simmer until tender yet still crisp and red, 8 to 10 minutes more. Drain.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Sauté the celery, onion, and garlic until softened, 5 to 7 minutes. Stir in the turkey; season with salt. Cook, stirring, until the turkey is browned and crumbly, 5 to 7 minutes. Add the crushed tomatoes and the cooked rice; cook, stirring occasionally, until the flavors meld, 10 to 15 minutes.

4. 4

   Place 1 cabbage leaf on each tortilla. Fill with the turkey-rice mixture; fold up the bottom edge and roll into a tight burrito.

5. 5

   Heat a grill pan over medium heat. Cook the burritos, in batches, until the outsides are crispy, about 5 minutes, flipping as needed. Repeat with the remaining burritos.

• Calories 355.11 kcal — Moderate 18%
• Protein 13.51 g ↗ Good Source 27%
• Carbohydrate 47.0 g 17%
• Total Fat 13.29 g — Moderate 17%
• Saturated Fat 2.72 g — Moderate 14%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 37.05 mg — Moderate 12%
• Sodium 705.87 mg ▲ High 31%
• Dietary Fiber 3.79 g — Moderate 14%
• Total Sugars 4.66 g --
• Added Sugars 1.09 g ⌄ Low Source 2%
• Calcium 162.12 mg — Moderate 12%
• Iron 4.2 mg ↗ Good Source 23%
• Potassium 395.02 mg ⌄ Low Source 8%
• Vitamin A 42.34 mcg ⌄ Low Source 5%
• Vitamin C 42.15 mg ↗ Good Source 47%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅