If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

Ingredients

• Tomato Sauce 1 can (8 ounces)
• Sour Cream, Reduced Fat, (optional)
• Chedder Cheese, shredded 2/3 cup(s)
• Dried Italian herb Seasoning or basil 1 teaspoon(s)
• Salt and Pepper, to taste
• Potatoes, cut into 1/2-inch diced 3/4 pound(s)
• Water 1 tablespoon(s)
• Canola oil 1 tablespoon(s)
• Ground Turkey, 99% fat free 3/4 pound(s)
• Carrots, shredded 1 large
• Whole wheat or high fiber tortillas, 4 large (9-10 inches)
• Green Onions, sliced with tops 1/3 cup(s)

Directions

Place potatoes in microwave-safe bowl; sprinkle with water. Cover, venting one corner. Microwave on HIGH 5 to 8 minutes just until potatoes are tender. (Time will depend on wattage of your oven.) Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; cook and toss 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese, and herbs. Cook, stirring occasionally, 4 to5 minutes until mixture is hot and most of sauce is absorbed. Season with salt and pepper. On work surface, lay out tortillas. Place _ cup hot turkey mixture on each; fold and roll up as for burritos. Cut in halves and place on serving plates. Accompany with sour cream, if desired